Mushroom Broth Recipe

Mushroom broth is a rich, umami-packed elixir that transforms simple ingredients into a deeply satisfying base. With earthy aromas and a velvety texture, it’s perfect for soups, risottos, or sipping on its own. In just over an hour, you’ll have a versatile broth that’s both nourishing and full of flavor.

This recipe combines fresh mushrooms, herbs, and spices to create a broth that’s as comforting as it is complex. The slow simmering process unlocks the mushrooms’ natural depth, resulting in a savory, aromatic liquid that’s worth every minute. Whether you’re a seasoned cook or just starting out, this broth is a kitchen staple you’ll want to make again and again.

Ingredients for Mushroom Broth

• 2 medium yellow onions (peeled and thinly sliced, skins reserved)
• 2 tablespoons extra-virgin olive oil
• Stems from 1 pound shiitake mushrooms (save the caps for another recipe)
• 8 ounces cremini mushrooms, halved (or substitute with button mushrooms)
• 10 cups water
• 1 garlic bulb, halved horizontally
• 1-inch piece fresh ginger, halved (peeled or unpeeled, your choice)
• ½ ounce dried shiitake mushrooms (adds depth of flavor)
• 3 tablespoons tamari (or substitute with soy sauce)
• 1 teaspoon black peppercorns
• 3-inch piece kombu (a type of dried seaweed, optional but recommended for umami)

Step-by-Step Instructions

1. Prepare the onions: Wash and dry the onions. Remove the skins and set them aside. Thinly slice the onions.
2. Cook the vegetables: Heat the olive oil in a large stock pot over medium heat. Add the sliced onions, shiitake stems, and cremini mushrooms. Cook, stirring occasionally, for 10 minutes, or until the onions are soft and lightly browned.
3. Add the remaining ingredients: Pour in the water, then add the reserved onion skins, garlic bulb, ginger, dried shiitake mushrooms, tamari, and black peppercorns.
4. Bring to a boil: Increase the heat to high and bring the mixture to a boil.
5. Simmer: Reduce the heat to low, add the kombu, and cover the pot. Let the broth simmer for 1 hour to develop rich flavors.
6. Strain and season: After simmering, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl. Discard the solids. Taste and adjust seasoning if needed.

Perfect Pairings: Serving Suggestions

This rich and earthy Mushroom Broth is incredibly versatile. Serve it as a comforting standalone soup, garnished with fresh herbs like thyme or parsley. It also makes a fantastic base for risottos, noodle soups, or even as a cooking liquid for grains like quinoa or farro. For a heartier meal, add sautéed mushrooms, tofu, or noodles directly to the broth.

Store It Right: Storage and Reheating Tips

Let the broth cool completely before transferring it to an airtight container. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, simply warm it on the stovetop over medium heat. If frozen, thaw it overnight in the fridge before reheating. Stir well and adjust seasoning if needed.

Mix It Up: Recipe Variations

Feel free to customize this broth to suit your taste! Swap cremini mushrooms for portobello or oyster mushrooms for a deeper flavor. Add a splash of mirin or rice vinegar for a tangy twist, or toss in a pinch of chili flakes for a hint of heat. If you’re out of tamari, soy sauce or coconut aminos work as great substitutes.

Time-Saving Hacks

To save time, prep your ingredients in advance. Slice the onions and mushrooms the night before and store them in the fridge. You can also use a food processor to quickly slice the onions and halve the mushrooms. If you’re short on time, simmer the broth for 30 minutes instead of an hour—it will still be flavorful!

Essential Equipment

A large stock pot is key for this recipe, as it allows plenty of room for all the ingredients to simmer evenly. A fine-mesh strainer is also essential for achieving a clear, smooth broth. If you don’t have one, line a colander with cheesecloth for easy straining.

Mushroom Broth

Amy

Mushroom broth is a rich, umami-packed elixir that transforms simple ingredients into a deeply satisfying base. With earthy aromas and a velvety texture, it’s perfect for soups, risottos, or sipping on its own.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 4

Ingredients

  

1x2x3x

• 2 medium yellow onions
• 2 tablespoons extra-virgin olive oil
• Stems from 1 pound shiitake mushrooms
• 8 ounces cremini mushrooms, halved
• 10 cups water
• 1 garlic bulb, halved horizontally
• 1 inch piece fresh ginger, halved
• ½ ounce dried shiitake mushrooms
• 3 tablespoons tamari
• 1 teaspoon black peppercorns
• 3 inch piece kombu

Instructions

 

• Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.
• Heat the olive oil in a large stock pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for 10 minutes, or until the onions are soft and browned.
• Add the water, onion skins, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour.
• Strain and season to taste.

Keyword broth, Mushroom, soup, umami, vegetarian

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