Mushroom Stock

Mushroom Stock

Simmered mushroom scraps and aromatics build a deep, savory stock from kitchen odds and ends.

Total 1 hr 40 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This stock turns mushroom stems, onion skins, and pantry vegetables into a rich, earthy broth perfect for risottos, soups, and vegetarian gravies. A long, slow simmer coaxes out umami flavor without any meat or added fat, and the whole batch freezes well for later use.

Ingredients

  • 1 pounds mushrooms or mushroom stems and trimmings, coarsely chopped
  • 1 yellow onion, unpeeled and quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 1 ounce dried porcini mushrooms
  • 6 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 tablespoon soy sauce
  • 8 cups water
  • 1 teaspoon salt, to taste

Method

  1. Rinse the fresh mushrooms and mushroom trimmings to remove any grit, then coarsely chop along with the onion, carrots, and celery.

  2. Combine the chopped vegetables, garlic, dried porcini, thyme, parsley, bay leaf, and peppercorns in an 8-quart stock pot.

  3. Add the soy sauce and water, making sure the vegetables are fully submerged.

  4. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, skimming any foam from the surface occasionally.

  5. Strain the stock through a fine-mesh sieve into a large bowl or another pot, pressing lightly on the solids to extract liquid, then discard the solids.

  6. Taste and season with salt as needed.

  7. Let the stock cool to room temperature before transferring to jars or airtight containers; refrigerate up to 5 days or freeze up to 3 months.

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    Mushroom Stock

    This stock turns mushroom stems, onion skins, and pantry vegetables into a rich, earthy broth perfect for risottos, soups, and vegetarian gravies. A long, slow simmer coaxes out umami flavor without any meat or added fat, and the whole batch freezes well for later use.

    1 hr 40 min 16 oz 35 cal

    Ingredients

    • 1 pounds mushrooms or mushroom stems and trimmings, coarsely chopped
    • 1 yellow onion, unpeeled and quartered
    • 2 carrots, roughly chopped
    • 2 stalks celery, roughly chopped
    • 4 cloves garlic, smashed
    • 1 ounce dried porcini mushrooms
    • 6 sprigs fresh thyme
    • 4 sprigs fresh parsley
    • 1 bay leaf
    • 1 teaspoon black peppercorns
    • 1 tablespoon soy sauce
    • 8 cups water
    • 1 teaspoon salt, to taste

    Method

    1. 1

      Rinse the fresh mushrooms and mushroom trimmings to remove any grit, then coarsely chop along with the onion, carrots, and celery.

    2. 2

      Combine the chopped vegetables, garlic, dried porcini, thyme, parsley, bay leaf, and peppercorns in an 8-quart stock pot.

    3. 3

      Add the soy sauce and water, making sure the vegetables are fully submerged.

    4. 4

      Bring to a boil over high heat, then reduce heat to low and simmer uncovered, skimming any foam from the surface occasionally.

    5. 5

      Strain the stock through a fine-mesh sieve into a large bowl or another pot, pressing lightly on the solids to extract liquid, then discard the solids.

    6. 6

      Taste and season with salt as needed.

    7. 7

      Let the stock cool to room temperature before transferring to jars or airtight containers; refrigerate up to 5 days or freeze up to 3 months.