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Mushroom Stock
Savory, umami-rich Mushroom Stock! You'll never believe how easy it is to make with food scraps or fresh mushrooms and how flavorful it is, too. It's a surefire way to add flavor to soups, stews, gravy, sauces, and more!
Servings: 4 Servings
Ingredients
- 2 cups mushroom bottoms or pieces try to use more flavorful mushrooms like maitake, shiitake, porcini, or oyster
- 1 tbsp dulse seaweed flakes or 1 piece of whole dulse
- 1 tbsp wakame seaweed or 2 sheets of wild Atlantic wakame called alaria
- 8 cups water
Instructions
- Combine all the ingredients in a large pot and bring it to a boil over high heat.
- Reduce the heat to low or medium-low and bring the mixture to a simmer. Cover the pot and simmer for 30 minutes.
- Cool the vegetable stock in the pot before straining it into glass jars or storage containers.
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Notes
Storage Directions
- Refrigeration: Cool the broth completely to room temperature before transferring it to glass bottles and refrigerating for up to 1 week.
- Freezing: For extended storage time, freeze it in freezer-safe containers or a zip-top bag for up to 6 months. For easy single-use access, you can also freeze the broth in ice cube trays before moving the frozen cubes to the freezer-safe bag.
- Reheating: Reheat broth from refrigerated or frozen on the stovetop over low or medium-low heat until your desired temperature. It also can be warmed in the microwave.
- Clean the mushrooms well. These fungi tend to capture dirt and residue, which can cloud up or add unpleasant flavor to the stock. Clean them well with a damp cloth or mushroom brush before using.
- Season with salt (or soy sauce)! If desired, add 1-2 teaspoons of fine sea salt to taste or a few tablespoons of soy sauce or tamari to make seasoned mushroom broth.
- Save on waste. Though you can make this recipe with fresh mushrooms, it's also a great way to use up food scraps! Add the mushroom stalks to a container in the freezer as you cook throughout the week; once it's full, boil the mushroom pieces for broth!