Why You’ll Love This Recipe
I love making mushroom broth because it turns a handful of simple ingredients into a flavorful kitchen staple. Mushrooms naturally provide plenty of savory depth, so I can create a satisfying broth without meat.
I also like how flexible this recipe is. I can use fresh mushrooms, dried mushrooms, mushroom stems, or a combination of varieties depending on what I have available.
Another reason I make my own broth is that I can control the seasoning. I keep the salt relatively light when I’m planning to use the broth in another recipe, then adjust the final dish as needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh mushrooms, such as cremini, button, or shiitake
- Dried porcini mushrooms, optional
- Yellow onion
- Carrots
- Celery stalks
- Garlic cloves
- Olive oil
- Water
- Bay leaves
- Fresh thyme
- Black peppercorns
- Soy sauce or tamari, optional
- Salt, to taste
- Fresh parsley, optional
Directions
1. Prepare the Vegetables
I clean the mushrooms and roughly chop them. I also chop the onion, carrots, and celery and lightly crush the garlic cloves.
Since I’m going to strain the broth, I don’t worry about cutting the vegetables into perfectly even pieces.
2. Brown the Mushrooms
I heat the olive oil in a large pot over medium-high heat. I add the mushrooms and cook them for about 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
I like taking the time to brown them because the caramelization gives my finished broth a deeper mushroom flavor.
3. Add the Aromatics
I add the onion, carrots, celery, and garlic. I cook everything for another 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the Water and Seasonings
I pour in the water and add the bay leaves, thyme, peppercorns, dried porcini mushrooms, and parsley if I’m using them.
For additional savory flavor, I sometimes add a small splash of soy sauce or tamari.
5. Simmer the Broth
I bring the mixture just to a boil, then reduce the heat to maintain a gentle simmer.
I partially cover the pot and simmer the broth for about 45–60 minutes. I avoid rapidly boiling it because a gentle simmer gives me a cleaner-tasting broth.
6. Strain
I remove the pot from the heat and carefully pour the broth through a fine-mesh strainer into a large heat-safe bowl or container.
I press the vegetables lightly to extract some additional liquid, then discard or compost the cooked solids.
7. Season
I taste the strained broth and add salt as needed. When I’m using it as an ingredient in another recipe, I usually keep the seasoning fairly mild so I can control the salt in the final dish.
8. Cool and Store
If I’m not using the broth immediately, I cool it promptly, transfer it to airtight containers, and refrigerate or freeze it.
Servings and Timing
This recipe typically gives me about 6 cups of mushroom broth, although the exact yield depends on the amount of water I start with and how much evaporates during simmering.
- Yield: approximately 6 cups
- Servings: about 6
- Prep time: 15 minutes
- Cook time: 60–75 minutes
- Total time: approximately 1 hour 15 minutes to 1 hour 30 minutes
Variations
Extra-Rich Mushroom Broth
I use several types of mushrooms, such as cremini, shiitake, and dried porcini. Combining varieties gives my broth a more complex mushroom flavor.
Roasted Mushroom Broth
I roast the mushrooms, onions, carrots, and celery before simmering them. The browned vegetables give my broth a darker color and deeper roasted flavor.
Asian-Inspired Mushroom Broth
I add fresh ginger, scallions, shiitake mushrooms, and a little soy sauce or tamari. I like using this variation for noodle soups, ramen-style dishes, and dumpling soups.
Herb Mushroom Broth
I add rosemary, additional thyme, or parsley stems. I keep strongly flavored herbs moderate so they don’t overpower the mushrooms.
Concentrated Mushroom Broth
I simmer the strained broth longer to reduce its volume and intensify the flavor. I use this concentrated version in sauces, gravies, and dishes where I want plenty of mushroom flavor without adding too much liquid.
Storage/Reheating
I cool my mushroom broth promptly and store it in airtight containers in the refrigerator. I use refrigerated homemade broth within about 3–4 days.
For longer storage, I freeze the cooled broth in freezer-safe containers for about 2–3 months. I leave some empty space at the top of each container because the liquid expands as it freezes.
I also like freezing small portions in ice cube trays. Once frozen, I transfer the cubes to a freezer-safe bag so I can easily add a small amount of mushroom broth to sauces and other recipes.
To reheat the broth, I pour the amount I need into a saucepan and heat it until steaming hot. If I’m using frozen broth, I can thaw it overnight in the refrigerator or reheat it directly in a saucepan.
FAQs
What mushrooms are best for mushroom broth?
I like using cremini, button, shiitake, or portobello mushrooms. For a stronger mushroom flavor, I add dried porcini mushrooms. I often combine several varieties to create a more complex broth.
Can I make mushroom broth from mushroom stems?
Yes. I save clean mushroom stems and trimmings because they’re excellent for broth. I freeze them until I have enough, then combine them with fresh mushrooms and aromatic vegetables when I’m ready to make a batch.
How can I make mushroom broth taste richer?
I brown the mushrooms thoroughly before adding water and sometimes include dried porcini mushrooms, which provide concentrated savory flavor. A small amount of soy sauce or tamari can also deepen the broth without making it taste noticeably like soy sauce.
What can I make with mushroom broth?
I use mushroom broth in soups, risotto, gravies, sauces, stews, rice dishes, noodles, and vegetable dishes. I can also substitute it for vegetable or meat broth in many savory recipes when I want a stronger earthy flavor.
Can I freeze homemade mushroom broth?
Yes. Freezing is my preferred method when I can’t use the broth within a few days. I cool it first, portion it into freezer-safe containers, and freeze it for about 2–3 months. I also freeze small portions in ice cube trays when I want convenient amounts for sauces.
Conclusion
Homemade mushroom broth gives me a rich, savory base that I can use in countless recipes. Browning the mushrooms first and slowly simmering them with vegetables and herbs creates a broth with much more depth than its simple ingredient list might suggest.
PrintMushroom Broth
A rich, earthy homemade mushroom broth with deep umami flavor from browned mushrooms, aromatic vegetables, garlic, and herbs. Use it as a savory base for soups, risotto, sauces, gravies, noodles, and more.
- Prep Time: 15 minutes
- Cook Time: 60–75 minutes
- Total Time: 1 hour 15 minutes to 1 hour 30 minutes
- Yield: Approximately 6 cups, 6 servings
- Category: Broth
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- Fresh mushrooms, such as cremini, button, or shiitake
- Dried porcini mushrooms, optional
- Yellow onion
- Carrots
- Celery stalks
- Garlic cloves
- Olive oil
- Water
- Bay leaves
- Fresh thyme
- Black peppercorns
- Soy sauce or tamari, optional
- Salt, to taste
- Fresh parsley, optional
Instructions
- Clean and roughly chop the mushrooms. Chop the onion, carrots, and celery, and lightly crush the garlic cloves.
- Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the onion, carrots, celery, and garlic. Cook for another 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the water and add the bay leaves, fresh thyme, black peppercorns, and optional dried porcini mushrooms and parsley. Add a small splash of soy sauce or tamari if desired.
- Bring the mixture just to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and simmer for 45–60 minutes.
- Remove the pot from the heat and carefully strain the broth through a fine-mesh strainer into a heat-safe bowl or container. Press the vegetables lightly to extract additional liquid, then discard or compost the solids.
- Taste the strained broth and season with salt as needed. Keep the seasoning mild if the broth will be used as an ingredient in another recipe.
- Use immediately or cool promptly before transferring to airtight containers for refrigeration or freezing.
Notes
- Combine cremini, shiitake, button, portobello, and dried porcini mushrooms for a more complex flavor.
- Clean mushroom stems and trimmings can be frozen and saved for making broth.
- Browning the mushrooms before adding water develops a deeper color and richer savory flavor.
- For roasted mushroom broth, roast the mushrooms, onion, carrots, and celery before simmering.
- For an Asian-inspired broth, add fresh ginger, scallions, shiitake mushrooms, and soy sauce or tamari.
- For a concentrated broth, strain the finished broth and simmer it longer to reduce the volume and intensify the flavor.
- Store cooled broth in airtight containers in the refrigerator for 3–4 days.
- Freeze cooled broth in freezer-safe containers for 2–3 months, leaving room for expansion. Small portions can also be frozen in ice cube trays.
- Reheat the broth in a saucepan until steaming hot. Frozen broth can be thawed overnight in the refrigerator or reheated directly in a saucepan.
Nutrition
- Serving Size: 1 cup
- Calories: 45 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
