Homemade Mushroom Stock Recipe

Mushroom stock is a flavorful, plant-based alternative to traditional meat-based broths. It offers a rich umami depth that enhances the taste of soups, stews, and sauces, making it a versatile ingredient in any kitchen.

This mushroom stock recipe utilizes both fresh and dried mushrooms, along with herbs and aromatics, to create a deeply satisfying base for your dishes. It’s perfect for those looking to add a robust flavor without meat.

What is Mushroom Stock and When to Use It

Mushroom stock is a savory liquid made by simmering mushrooms, herbs, and vegetables in water. It can be used in a variety of recipes, including soups, risottos, and sauces, providing a rich flavor profile that complements many dishes.

Ingredients

• 1 cup fresh mushrooms (such as cremini or button), sliced
• 1/2 cup dried mushrooms (such as shiitake or porcini)
• 1 medium onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 8 cups water
• Optional: 1 piece kombu, 2 tablespoons soy sauce, or 1 tablespoon miso for added flavor

Instructions

1. Combine Ingredients: In a large pot, add the fresh mushrooms, dried mushrooms, onion, carrots, celery, garlic, bay leaf, thyme, and water. If using, add kombu, soy sauce, or miso.
2. Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 1 hour.
3. Strain: After simmering, strain the stock through a fine-mesh sieve or cheesecloth into another pot or bowl. Discard the solids.
4. Cool and Store: Allow the stock to cool completely. Store in airtight containers in the refrigerator for up to 1 week or freeze for up to 3 months.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Nutrition Information

• Servings: 8 cups
• Calories: 15kcal
• Fat: 0g
• Protein: 1g
• Carbohydrates: 3g
• Dietary Notes: Vegan, Gluten-Free, Low-Carb