Mushroom Stock Recipe
Simmer mushrooms and veges for the deepest, darkest, mot nutrient-rich Mushroom Stock that you can sip for healing or add umami to soups, stews, and gravies
Servings: 1 quart
Ingredients
- 12 ounces cremini mushrooms
- 4 ounces dried shiitake and/or maitake mushrooms
- ½ onion cut into 1-inch wedges, plus peels
- 5-6 garlic cloves peeled and lightly smashed
- 1-3 teaspoons tamari or soy sauce
- sea salt to taste
Optional:
- 1 carrot coarsely chopped
- 1 celery stalk coarsely chopped (leaves are fine, too!)
- bay leaves, black peppercorns, cloves, parsley, thyme
Instructions
Mushroom Stock
- Place the cleaned mushrooms, onions, garlic, carrots and celery if using, in a large stockpot. Add 2 quarts of water. If needed, add a little more water to cover the mushrooms and vegetables by 1".
- Bring the pot to a boil over medium-high heat. Immediately reduce heat to the lowest setting and simmer for a total time of 45-60 minutes. If your stove/range has a super low option so that the stock is barely moving, use it.
- With 10-15 minutes, add any optional herbs and spices, then continue to simmer.
Filter, Chill, and Remove Fat (for Both Stove-top and Slow-Cooker Methods)
- Pour the hot stock through a fine-mesh strainer into another heat-proof container, pressing down on the mushrooms and vegetables to really get the liquids out. Place the bowl of hot stock in another bowl that is filled with ice water to quick-cool the bone broth. When the ice has melted, drain some of the water, and add more ice. Do this a few times until the bone broth is cool enough to touch.
- Ladle the cooled bone broth into to storage containers, and refrigerate.
Store or Freeze
- Store bone broth in refrigerator for five days, or freeze and keep for up to 6 months.
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