Mushroom broth is an earthy, aromatic, and versatile base that highlights the deep umami flavors of mushrooms. Unlike heavy meat-based stocks, mushroom broth is light yet rich, with a complexity that comes from the natural savoriness of mushrooms combined with herbs and vegetables. It’s perfect for vegetarians and vegans looking for a flavorful broth, and it works beautifully in risottos, soups, sauces, and noodle dishes.
The beauty of mushroom broth lies in its flexibility. You can use fresh mushrooms, dried mushrooms, or a mix of both. Dried mushrooms, especially varieties like porcini or shiitake, add an extra intensity and give the broth a darker, richer color. By slowly simmering the mushrooms with aromatics, you create a broth that is both comforting and full of character.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, smashed
- 1 pound fresh mushrooms (cremini, button, shiitake, or a mix), cleaned and sliced
- 1 ounce dried mushrooms (porcini or shiitake), rinsed
- 10 cups cold water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
- A handful of fresh parsley stems
- 1 tablespoon soy sauce or tamari (optional, adds depth)
- Salt to taste (optional)
Instructions
- Prepare the vegetables
Clean and roughly chop all the vegetables. Slice the fresh mushrooms. Rinse dried mushrooms briefly under running water to remove grit. - Sauté the aromatics
In a large stockpot, heat the olive oil or butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened and lightly browned. This step develops sweetness and depth. - Add mushrooms
Stir in the fresh mushrooms and cook until they release their moisture and begin to brown, about 8–10 minutes. This enhances the broth’s earthy flavor. - Add dried mushrooms and water
Add the dried mushrooms, bay leaves, peppercorns, thyme, parsley stems, and soy sauce (if using). Pour in 10 cups of cold water. Stir gently. - Simmer gently
Bring the pot to a gentle simmer over medium heat. Reduce heat to low and let it simmer uncovered for 1 to 1 ½ hours. Avoid boiling, as it can make the broth cloudy and harsh. - Strain the broth
Once the broth has developed a deep color and aroma, remove from heat. Strain through a fine-mesh sieve or cheesecloth into another pot or bowl. Discard solids. - Cool and store
Allow the strained broth to cool. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
