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Mushroom Broth

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A deeply savory, earthy mushroom broth made by browning mushrooms and gently simmering them with vegetables, garlic, and herbs. Use this umami-rich broth for soups, risotto, sauces, gravies, noodles, and other savory dishes.

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, 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 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 large heat-safe bowl or container. Lightly press the vegetables to extract additional liquid, then discard or compost the solids.
  7. Taste the strained broth and season with salt as needed. Keep the seasoning light 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

  • Combining mushroom varieties such as cremini, shiitake, and dried porcini creates a deeper and more complex flavor.
  • Clean mushroom stems and trimmings can be saved in the freezer and used to make broth.
  • Browning the mushrooms before adding water develops deeper savory flavor and color.
  • For roasted mushroom broth, roast the mushrooms, onion, carrots, and celery before simmering.
  • For an Asian-inspired variation, add fresh ginger, scallions, shiitake mushrooms, and soy sauce or tamari.
  • For concentrated mushroom 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 refrigerated or frozen broth in a saucepan until steaming hot.

Nutrition

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