Mushroom Broth

Name: Mushroom Broth
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 2 medium yellow onions; 2 tablespoons extra-virgin olive oil; Stems from 1 pound shiitake mushrooms; 8 ounces cremini mushrooms; 10 cups water; 1 garlic bulb; 1- inch piece fresh ginger; ½ ounce dried shiitake mushrooms; 3 tablespoons tamari; 1 teaspoon black peppercorns; 3- inch piece kombu

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5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
4
Cuisine
American

Mushroom Broth

Iris Warren

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Fresh and dried mushrooms fill this easy mushroom broth with rich, umami flavor. Use it in my vegan ramen recipe, or in risottos, soups, and sauces.

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Ingredients

Servings

2 medium yellow onions
2 tablespoons extra-virgin olive oil
Stems from 1 pound shiitake mushrooms
8 ounces cremini mushrooms halved
10 cups water
1 garlic bulb halved horizontally
1- inch piece fresh ginger halved
½ ounce dried shiitake mushrooms
3 tablespoons tamari
1 teaspoon black peppercorns
3- inch piece kombu

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Instructions

Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.
Heat the olive oil in a large stock pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for 10 minutes, or until the onions are soft and browned.
Add the water, onion skins, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste.