Mushroom Stock

Simmer yourself up a steaming pot of umami goodness with this rich, earthy Mushroom Stock recipe. A fragrant mix of fresh mushrooms, chopped veggies, and aromatics, yields a tasty broth. It adds depth of flavor to all of your recipes calling for stock. As a result, while we think there are countless recipes you’ll want to ladle this into, you will undoubtedly find it equally irresistible to sip all on its own for a light lunch. Or, try it with a sprinkle of cheese and green onion for a first course at dinner. Or, simply load with delicious noodles and veggies as a main.

Ways to Use Mushroom Stock

Mushroom stock is a versatile ingredient that can add a deep, savory umami flavor to a variety of dishes. Use it as a base for soups, stews, and risottos, enhancing the earthy notes. It’s also excellent for deglazing pans after sautéing vegetables or meats to help create a rich sauce. You can even substitute mushroom stock for vegetable broth in recipes to add complexity, or use it to moisten stuffing for poultry. Plus, it’s perfect for vegetarians or vegans to make a gravy.

Mushroom Stock

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• Author: Anna Franklin

Print Recipe

Description

Rich and warming, this homemade mushroom stock will keep you from buying the canned stuff every time.

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Ingredients

Scale 1x2x3x

• 1 lb button mushrooms
• 1 lb crimini mushrooms
• 1 lb mixed wild mushrooms (we suggest oyster and shiitake)
• 6 cloves garlic, whole
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 bulb fennel, chopped
• 3 sprigs thyme
• 3 sprigs rosemary
• 2 bay leaves
• 1/4 cup tomato paste
• 4 quarts water
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400 degrees.
2. Place all prepped vegetables on a roasting pan and roast until the vegetables are brown around the edges.
3. Place all the roasted vegetables into a stock pot, and add tomato paste. Sauté until the tomato paste is toasty.
4. Add herbs and water, and simmer over medium heat for 1-2 hours.
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5. Finally, strain and season with salt and pepper.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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