Mushroom Broth

Mushroom broth is a rich, earthy base that adds deep umami flavor to soups, risottos, sauces, and more. I love using it as a vegetarian alternative to beef broth, and it’s surprisingly easy to make at home with just a few ingredients.

Why You’ll Love This Recipe

I love how versatile and nourishing mushroom broth is. It brings savory depth to my recipes, and I can make it in big batches and freeze it for later. Plus, it’s naturally vegan and gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mushrooms (cremini, button, or a mix, including dried mushrooms)

• Onion, quartered

• Garlic cloves, smashed

• Carrots

• Celery

• Bay leaves

• Black peppercorns

• Soy sauce or tamari (optional for extra umami)

• Water

Directions

1. I place all ingredients in a large pot and cover with water.

2. I bring it to a boil, then reduce heat and simmer for 45–60 minutes.

3. I strain the broth through a fine mesh sieve.

4. I discard the solids and let the broth cool.

5. I store or freeze the broth for later use.

Servings and timing

Makes about 6 cups
Prep time: 10 minutes
Simmer time: 1 hour
Total time: 1 hour 10 minutes

Variations

I sometimes add leeks, ginger, or fresh herbs like thyme or parsley. Dried porcini mushrooms boost the flavor even more.

Storage/Reheating

I refrigerate for up to 5 days or freeze in portions for up to 3 months. To reheat, I simmer gently on the stove.

FAQs

Can I use mushroom stems?

Yes, I always include stems—they’re full of flavor.

Do I need dried mushrooms?

They’re optional but add a more concentrated mushroom taste.

Can I pressure cook this?

Yes, I cook on high pressure for 20 minutes, then quick release.

Is it salty?

No, I keep it low-sodium and season later depending on the recipe.

Can I drink it as-is?

Absolutely. I sip it like tea for a warm, savory boost.

Conclusion

Mushroom broth is flavorful, wholesome, and incredibly easy to make. I love using it in my everyday cooking to add natural umami and richness.

Mushroom Broth

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Mushroom broth is a rich, earthy base that adds deep umami flavor to soups, risottos, sauces, and more. This easy homemade broth is a vegan, gluten-free alternative to beef broth and perfect for boosting the flavor of any dish.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: Makes about 6 cups
• Category: Broth, Soup Base
• Method: Simmering, Boiling
• Cuisine: Global
• Diet: Vegan

Ingredients

• Mushrooms (cremini, button, or a mix, including dried mushrooms)
• 1 onion, quartered
• 3–4 garlic cloves, smashed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 1–2 tbsp soy sauce or tamari (optional)
• 8 cups water

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Instructions

1. Place mushrooms, onion, garlic, carrots, celery, bay leaves, peppercorns, and soy sauce (if using) in a large pot.
2. Cover with water and bring to a boil over high heat.
3. Reduce heat and simmer uncovered for 45–60 minutes.
4. Strain broth through a fine mesh sieve into a large bowl or container.
5. Discard the solids and let broth cool completely.
6. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

• Mushroom stems add great flavor—don’t toss them!
• Use dried porcini mushrooms for an extra umami punch.
• Add herbs like thyme, parsley, or ginger for a variation in flavor.
• For pressure cooking: cook on high for 20 minutes, then quick release.
• Drink it warm as a savory tea-like broth.

Nutrition

• Serving Size: 1 cup
• Calories: 15
• Sugar: 1g
• Sodium: 150mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg