Mushroom Stock Recipe

Name: Mushroom Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 1 stalk celery, chopped; 4 cloves garlic, peeled and smashed; 1 1/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings; 1/4 ounce dried porcini or other dried mushrooms; 3 sprigs fresh thyme; 1 bay leaf; 10 peppercorns; 1 teaspoon mushroom soy sauce or tamari

Servings: persons

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, peeled and smashed
1 1/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings
1/4 ounce dried porcini or other dried mushrooms
3 sprigs fresh thyme
1 bay leaf
10 peppercorns
1 teaspoon mushroom soy sauce or tamari

1
Heat the oil in a large stockpot or kettle set over medium heat.
2
Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes.
3
Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil.
4
Adjust the heat and simmer gently, uncovered, for 2 hours.
5
Pour the stock through a fine-mesh strainer.
6
Press down on the solids to extract as much liquid as possible.
7
Stir in the soy sauce.
8
Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, chopped, 2 carrots, chopped, 1 stalk celery, chopped, and more.

Yes, Mushroom Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stock

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