Mushroom Stock Recipe

Name: Mushroom Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounce dried portabella mushroom, crumbled; 1 cup hot water; 1 tablespoon olive oil or 1 tablespoon butter; 2 onions, coarsely chopped; 4 stalks celery, coarsely chopped; 4 garlic cloves, chopped; 1 teaspoon dried thyme; 1 teaspoon cracked black pepper; ½ teaspoon sea salt; 8 sprigs parsley; ½ cups water

Servings: persons

12 ounce dried portabella mushroom, crumbled
1 cup hot water
1 tablespoon olive oil or 1 tablespoon butter
2 onions, coarsely chopped
4 stalks celery, coarsely chopped
4 garlic cloves, chopped
1 teaspoon dried thyme
1 teaspoon cracked black pepper
½ teaspoon sea salt
8 sprigs parsley
½ cups water

1
In bowl, combine dried mushrooms and hot water.
2
Stir well and let stand for 30 minutes.
3
Drain liquid into crock pot.
4
Set solids aside.
5
Meanwhile saute onions and celery in oil.
6
Add garlic, thyme, salt and pepper, reserved mushrooms, and parsley.
7
Cook, stirring, for 1 minute.
8
Transfer to crock pot.
9
Add water.
10
Cover and cook on high for 6 hours.
11
Strain and discard solids.

242

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: 12 ounce dried portabella mushroom, crumbled, 1 cup hot water, 1 tablespoon olive oil or 1 tablespoon butter, 2 onions, coarsely 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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