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Mushroom Broth

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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.

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

  1. Clean and roughly chop the mushrooms. Chop the onion, carrots, and celery, and lightly crush the garlic cloves.
  2. 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.
  3. Add the onion, carrots, celery, and garlic. Cook for another 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/mushroom-broth-2/