On Sunday I made pizza - nothing out of the ordinary for the toppings, but did rehydrate some horse mushrooms for it, so I had a small volume of mushroom stock left over from that.
Last night I cooked salmon in black glaze again, this time with added mushroom stock - dunno if it made that much difference, maybe a little extra umami. The Mrs fried some courgettes with smoked garlic and lemon juice to go on the side, and we had sticky rice too.
Just made and ate a spicy soup with a sort of home-made Thai green curry paste. Stock was home-made too, so some extra salt was justified, plus coconut milk, fish sauce, sugar, lime juice. Great big prawns, spring onions, garden peas and ceps. Plus udon noodles. Well good.