Mushrooms are a staple vegetable all over the world, with many different strains and flavors to choose from. One yummy thing you can do with mushrooms is make an easy, delicious broth out of them that can be used for anything from soup to mushroom risotto. Here’s how to make a yummy mushroom broth.
There’s a lot of room for personal preference in this recipe. There are several steps and ingredients you can use or omit, based on your tastes, time, and energy.
If you want a more complex flavor that is slightly less mushroom-specific, start with the main ingredients of most stocks: carrots, celery, onions, and whatever herbs you like. Sautee the veggies in your stock pot with some oil until they are just browned, then add the herbs.
Next add your water and mushrooms. You can use more or less any mushrooms you like, but for extra oomph (especially if you don’t have time to simmer for an hour), use some dried mushrooms along with fresh ones. Dried mushrooms are packed with flavor, so they’ll give your broth more flavor quicker.
Add water until your pot is at least halfway full, then bring the broth to a boil and simmer for up to an hour, stirring every so often. Let the broth cool and strain out the vegetables (unless you’re cooking with it immediately), and enjoy!
It will last in the fridge for about a week or in the freezer for several months.