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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.

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

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

Find it online: https://cookedbymaya.com/mushroom-broth/