Mushroom Stock

Two jars of broth with mushrooms around.

Rich and deeply savoury, mushroom stock or mushroom broth makes a strong soup base for many recipes - think onion soup, risotto, vegetable pho, gravy, or any soup you'd like to give a stronger umami kick to. This is a flexible recipe, with the option to change the mushroom types and herbs used to suit your preference.

Course Autumn, Soup, Soups and Stews, Spring, Staples

Cuisine British

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings litres

Calories 55kcal

Author Alexandra Daum

Ingredients

2 tablespoons olive oil
300 grams (10.5 oz) cremini mushrooms roughly chopped
100 grams (3.5 oz) shiitake mushrooms roughly chopped
100 grams (3.5 oz) oyster mushrooms or similar, roughly chopped
1 large carrot roughly chopped
1 small onion halved and roughly sliced
2 litres (8 cups) water
1 small handful thyme or other herbs
1 bay leaf
4 black peppercorns
2 teaspoons sea salt to taste

Metric - Cups

Instructions

Heat a large wide-base pot over medium heat and add the olive oil. Once the pan is hot, add the mushrooms. Cook, stirring as infrequently as possible, until lightly golden and any water has evaporated. Do this in batches if necessary.
2 tablespoons olive oil, 300 grams (10.5 oz) cremini mushrooms, 100 grams (3.5 oz) shiitake mushrooms, 100 grams (3.5 oz) oyster mushrooms
Stir in the carrot and onion, then add the water, herbs, peppercorns, and salt.
1 large carrot, 1 small onion, 2 litres (8 cups) water, 1 small handful thyme, 1 bay leaf, 4 black peppercorns, 2 teaspoons sea salt
Cover and increase the heat to bring the stock to a boil. Once it reaches a boil, reduce the heat and let simmer, with the lid tipped to let steam escape, for one hour. It shouldn't reduce by more than about a quarter, so if it's reducing too much, turn down the heat or cover.
After simmering, the vegetables should be well cooked and the broth should be cloudy and golden. Strain the broth into another container, like another pot, through a fine mesh sieve and use or discard the vegetables.
Taste and season to your taste. Transfer the broth into container(s) and use or store as needed.

Notes

When I make this broth, I do the cremini mushrooms first, then remove and set aside while I cook the other mushrooms. Add them back in with the onion and carrot if you are also using a smaller pot.

Storage: keep cooled broth in a sealed container in the refrigerator for up to five days.

Freezing: like most things, I store this broth in canning jars in the freezer for nicely portioned amounts. It can be frozen in an airtight container for up to three months.

Nutrition