A rich and deeply flavorful mushroom broth, perfect for soups, stews, or as a savory base for various dishes.
70 minutes
A rich and deeply flavorful mushroom broth, perfect for soups, stews, or as a savory base for various dishes.
Carrot, chopped
0 oz
Yellow Onion, quartered
each
Garlic Clove, smashed
each
Shiitake Mushrooms
0 oz
White Mushrooms, sliced
0 oz
Bay Leaf
each
teaspoons
Whole Black Peppercorns
teaspoons
Bouquet Garni
each
cups
1. Prepare Ingredients
Gather all your ingredients: the chopped carrot, quartered onion, smashed garlic cloves, shiitake mushrooms, and sliced white mushrooms. Place them all into a large pot along with the bay leaf, kosher salt, and whole black peppercorns.
2. Add Water and Bring to Boil
Pour in 10 cups of water and bring the pot to a boil over high heat. As the water heats, the vegetables and mushrooms will begin to release their flavors into the liquid.
3. Simmer the Broth
Once the water reaches a rolling boil, reduce the heat to a gentle simmer. Add the bouquet garni to the pot. Simmer the broth partially covered for about an hour.
4. Strain the Broth
After simmering, strain the broth using a fine-mesh sieve into another pot or large bowl. Press down on the solids in the sieve to extract as much liquid as possible.
5. Store or Use Broth
Your mushroom broth is now ready to be used immediately in your favorite recipes. If not using right away, let the broth cool and store it in airtight containers. It will keep for up to 3 days in the refrigerator or up to 6 months in the freezer.
Select high-quality, fresh mushrooms for a flavorful broth. Wild mushrooms like shiitake, porcini, or oyster mushrooms add depth of flavor.
Caramelize onions, garlic, and mushrooms over medium heat to enhance the broth's complexity. Choose butter for richness or olive oil for a lighter profile.
Add a piece of kombu or a handful of dried shiitake mushrooms to the pot with fresh ones to deepen the umami flavor.
Gently simmer the broth, uncovered, to extract maximum flavor without boiling away delicate notes.
Strain the broth using a fine-mesh sieve or cheesecloth to ensure a clear liquid, pressing gently on the solids.
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