Break out your stock pot! This mushroom broth recipe is too good to miss. Made with a mix of fresh and dried mushrooms, it tastes unlike any other vegetable broth that you might make or buy at the store. It’s rich, earthy, and umami. Add it to risottos, soups, sauces, and more for delicious depth of flavor! I like to think of this mushroom broth as my winter vegetable broth, because it lends itself so well to the rich, savory dishes that I crave at this time of year. It freezes perfectly, so I often keep a stash on hand to punch up the flavor in whatever I’m cooking.
Mushroom Broth Recipe Ingredients
Here’s what you’ll need to make this mushroom broth recipe:
Fresh and dried shiitake mushrooms – To make a great mushroom stock, dried mushrooms are key. They create a really rich, concentrated flavor that you couldn’t achieve with fresh mushrooms alone. I also toss some fresh shiitake stems into my mushroom broth. Save the caps for another use! Cremini mushrooms – Because fresh cremini (aka baby bella) mushrooms are more affordable than shiitakes, I use both the stems and caps in my stock. Before simmering the stock, I sauté them to concentrate their flavor. Can’t find creminis? Use white button mushrooms instead. Yellow onions – I use the onions themselves AND the skins to pack this broth with umami. Extra-virgin olive oil – For sautéing the onions and fresh mushrooms. Garlic – A whole head! It adds savory flavor. Ginger – It gives the stock a refreshing kick. Tamari – Instead of seasoning this broth with salt, I use tamari (soy sauce would work too). It adds necessary saltiness as well as rich, savory flavor. If you need this stock to be gluten-free, be sure to use certified gluten-free tamari. Black peppercorns – A stock essential! Kombu – This dried seaweed is a common ingredient in dashi, or Japanese soup stock. It underscores the umami flavors in this recipe.
Plus water, because we’re making broth, after all! Find the complete recipe with measurements below.
How to Make Mushroom Stock
This mushroom stock recipe has three main steps: That’s it!
How to Use Mushroom Broth
This mushroom broth is versatile! Use it in any recipe that calls for vegetable broth, knowing that it will lend a darker color and richer, more savory flavor. I especially love it in these dishes:
Vegan ramen. It’s the BEST way to showcase this flavorful broth! Mushroom risotto. It infuses the rice with extra-mushroom-y flavor. Cream of mushroom soup. Celery, leeks, and fresh thyme add amazing flavor to this creamy vegetable soup. Using this mushroom broth ups the flavor even more! French onion soup. Traditional French onion soup is made with beef broth. The rich, umami taste of this mushroom broth makes it a fantastic sub! Mushroom gravy. No one will guess that this delicious gravy is vegan!
This mushroom broth recipe makes a generous batch, about 2 quarts (8 cups). Leftovers will keep in an airtight jar for up to a week. They also freeze well for up to 3 months. Enjoy!
More Favorite Mushroom Recipes
If you love this mushroom broth, try one of these mushroom recipes next:
Sauteed Mushrooms Stuffed Mushrooms Grilled Mushrooms Mushroom Tacos Oyster Mushroom Soup Lentil Pasta Vegan Meatballs Creamy Mushroom Polenta
