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Easy Mushroom Broth Recipe

Easy Mushroom Broth
Difficulty: Easy | Total Time: | Makes: About 2 1/2 quarts

Store-bought mushroom broth is often too salty, with flavors that fall flat, so we developed our own easy recipe. The secret to a rich broth: sautĂ©ing the vegetables first, rather than just simmering them raw. This balanced broth—not too herbal or vegetal—is versatile enough to use anywhere you would use chicken or beef broth, like stews, soups, stuffing, or gravy.

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 medium carrot, large dice
  • 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)
  • 1 medium yellow onion, large dice
  • 6 medium garlic cloves
  • 2 pounds medium white button mushrooms, stems trimmed and quartered
  • 8 Italian parsley sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons whole black peppercorns
  • 3 quarts (12 cups) water
  • 1/4 teaspoon kosher salt
INSTRUCTIONS
  1. Heat the oil in a large pot over medium-high heat until shimmering. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
  2. Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.
  3. Add the water and bring to a boil. Reduce the heat to low and simmer until the vegetables are completely soft and the stock has a pronounced mushroom flavor, about 1 hour.
  4. Remove from the heat and strain through a fine-mesh strainer set over a large heatproof container or saucepan; discard the contents of the strainer. Stir in the salt. If not using immediately, let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
    Write a review | 5 Reviews
  • Easy Mushroom Broth Recipe
    5

    @PommeDeGuerre, I think that kimerleyp meant to puree and freeze it AFTER she extracted it from the broth. I think it's a grand idea and was wondering the same thing until I read your comment kimberleyp. I shall try it!!

  • Easy Mushroom Broth Recipe
    4

    @kimberleyp: This is intended as a broth. That is why you discard the solids.

  • Easy Mushroom Broth Recipe
    5

    Looks great but why discard the contents??..I'd probably pluck out some of those peppercorns and puree and freeze it, use it for flavoring in soups, gravies and sauces. Don't waste the flavor!!

  • Easy Mushroom Broth Recipe
    4

    The amount of pepper corns worked fine for me.. But adjust it to your taste. Just don't grind or crush them then it would be too much. I made this and when I did I added a mushroom flavored bullion type cube. It was made out of real mushrooms- some expensive ones that are hard to find. Made it so much more... flavorful. Just don't add too much salt. I also added celery seed and fresh thyme. I floated 1 mushroom dumpling wrapped won ton and a few chives

  • Easy Mushroom Broth Recipe
    4

    That's a lot of peppercorns.....

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