Mushroom Stock
User Reviews
5.0
63 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
20
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Calories
16 kcal
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Course
Condiments
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Cuisine
American
Mushroom Stock
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Make this homemade Mushroom Stock recipe quickly and easily with everyday ingredients. Use it for soups, stews, sauces, risotto and more. Makes 1 litre / 4 cups.
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Ingredients
- 2 teaspoons oil
- 2 medium carrots chopped
- 1 onion chopped
- 2 teaspoons tomato puree/paste
- ½ lb (200g) mushrooms roughly chopped (I used shiitake and button mushrooms)
- 1 oz (15g) dried shiitake or porcini mushrooms
- 3 cloves garlic smashed lightly skins left on
- 3 sprigs thyme
- 2 bay leaves
- 1 teaspoon salt
- 4 black peppercorns or ½ teaspoon ground black pepper
- 6 cups (1 ½ litres) water
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Instructions
- Heat the oil in a large pot, then add the carrots and onion. Cook over a high heat until it begins to brown, about 5 minutes. Ensure that it browns a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.
- Stir in the tomato puree/paste and cook for 2 minutes to caramelise.
- Stir in all the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes. Skim any scum that appears on the surface.
- Place a fine mesh sieve over a large bowl and strain the mushroom stock into it. Discard the solids from the sieve.
- Add the mushroom stock back to the pan and simmer for a further 15 minutes to concentrate the flavors.
- Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- Ensure that the onions and carrots brown a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.
- You'll need to find a balance of cooking the vegetables so they brown but not burn. This will help ensure that the broth is the correct flavor and not bitter. Adjust the heat as necessary.
- Mushroom stock should be simmered for a minimum of 15 minutes or up to 1 hour.
- Make sure the stock is cooled before storing it in the fridge or freezer.
- Dried mushrooms aren't an everyday ingredient and can be left out, but they really add a wonderful depth of flavor. You can find them in Whole Foods, Trader Joe's and larger grocery stores.
- Serving Suggestions
- Use it to make a pot of Lentil Stew.
- Use it in the base of Mushroom Vegan Ramen.
- A great way to add flavor when making Mushroom Gravy.
- Season it with salt and pepper and sip in your favorite mug on a cold day as a nourishing mushroom broth.
- Variations
- Add a kick of spice by adding a pinch of cayenne pepper or dried chili flakes to the seasonings.
- Add in some fresh sage for a more intense herbed flavor.
- If you don't want to cook the mushrooms and vegetables in a stock pot, roast them in a 375F oven until browned correctly.
- For a salty flavor and a dose of minerals, add dulse or kombu to the broth while it's simmering.
Nutrition Information
Show Details
Calories
16kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
126mg
(5%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1036IU
(21%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 126mg | 5% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1036IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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