Mushroom Stock
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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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
Description
The Mushroom Stock recipe starts with sautéing chopped carrots and onions in oil over high heat to lightly brown them, which develops a richer flavor without becoming sweet or bitter. Tomato puree is added and caramelized briefly, enhancing the stock's depth. Fresh mushrooms, dried shiitake, garlic cloves, thyme, bay leaves, salt, peppercorns, and water are combined and simmered to extract earthy mushroom flavors. After straining, the stock is concentrated further by simmering to intensify the taste. This yields a versatile broth that contributes umami and body to various dishes without meat. It can be cooled and stored refrigerated for up to five days or frozen for three months.
This mushroom stock is ideal for plant-based dishes where a robust, savory broth is desired. It complements soups like lentil stew, mushroom ramen, or mushroom gravy, bringing richness and aromatic depth. The use of dried mushrooms adds complexity that fresh alone cannot provide.
To avoid bitterness, it is important to properly brown the vegetables without burning them. Adjust seasoning as needed after simmering. Dried mushrooms can be omitted if unavailable but do contribute significantly to flavor. Additions such as cayenne pepper or fresh herbs may customize the stock further. The broth can also be sipped as a nourishing option.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 carrot chopped, medium
- 1 onion chopped
- 2 teaspoons tomato puree or tomato paste
- ½ lb mushroom roughly chopped (I used shiitake and button mushrooms
- 1 oz dried shiitake mushrooms or porcini mushrooms
- 3 cloves garlic skins left on, smashed lightly
- 3 thyme sprigs
- 2 bay leaf
- 1 teaspoon salt
- 4 black peppercorns or ½ teaspoon ground black pepper
- 6 cups water
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
- Brown onions and carrots without burning to prevent bitterness in the stock.
- Simmer the mushroom stock for at least 15 minutes to develop flavor; longer simmering up to 1 hour is acceptable.
- Cool the stock completely before refrigerating or freezing to maintain quality.
- Dried mushrooms enrich the flavor but can be omitted if necessary; they are found in many larger grocery stores.
- Use the stock as a base for vegan ramen, lentil stew, mushroom gravy, or for sipping as broth.
- Customize with spices like cayenne, fresh herbs, or roasted vegetables for variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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