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 yellow onion; 2 tablespoons extra-virgin olive oil; shiitake mushrooms; 8 ounces cremini mushrooms; 10 cups water; 1 garlic; 1- inch ginger; ½ ounce dried shiitake mushrooms; 3 tablespoons tamari; 1 teaspoon black peppercorns; 3- inch kombu

User Reviews

5

36 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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Mushroom Broth is a savory, deeply flavored stock made from a combination of fresh shiitake stems, cremini mushrooms, and aromatics like onion, garlic, and ginger. Simmered with kombu and dried shiitake, it develops a rich umami character suitable for soups, risottos, or as a cooking liquid for grains. The broth is clarified by straining, resulting in a clear, flavorful base with subtle earthiness from the mushrooms and a gentle warmth from the ginger and peppercorns.

Description

This Mushroom Broth recipe uses a mix of fresh mushroom parts, including shiitake stems and cremini mushrooms, along with onion, garlic, ginger, dried shiitake mushrooms, and kombu. The preparation involves sautéing the fresh mushrooms and onions in olive oil to build flavor, then simmering all the ingredients in water with tamari and peppercorns for an hour. The tamari adds a layer of salty depth balancing the broth's natural umami from the mushrooms and kombu.

The resulting broth is a clear, deeply savory liquid with delicate aromatic nuances from garlic and ginger, accented by the black peppercorns' mild heat. Straining removes solids and creates a smooth base ideal for various dishes, particularly vegetarian or vegan meals needing a rich stock without meat.

The broth can be used immediately or cooled and stored for future use, making it versatile for enhancing soups, stews, or sauces where a robust mushroom flavor is desired.

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Ingredients

Servings

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

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Instructions

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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.