Rich Roasted Mushroom Broth

Full-bodied and flavorful Rich Roasted Mushroom Broth tastes fabulous in your soups, stews, and risottos, and is a great way to use kitchen scraps! I have included instructions for either Instant Pot or stove top in the recipe…

Rich roasted mushroom broth in mason jars on a slate tray.

👩🏻‍🍳 Tamara Talks – About Mushroom Broth

I had become accustomed to using a high-quality commercial mushroom broth which was always available at my local market. Then, it wasn’t.  😡 Given that I was just fixin’ to make my Mushroom Risotto, this was a mini-crisis… at least in my mind! 

Our middle sons – Evan and Gaelen – (whom I enjoyed cooking with weekly until last year) love to refer back to “dramagranates”  – a Christmas day incident when all 3 of my pomegranates for Christmas dinner were completely black inside. OMG!  😯 Did I carry on… “The natural foods market conspired to ruin Christmas dinner!” We all laugh about it now, but I was dead serious at the time. Food is taken very seriously at Andersen casa.

So, back to the mushrooms. That evening, I started working on developing a lush, full-bodied mushroom broth (I think of it as mushroom stock). I started saving stems from both fresh and dried mushrooms – all varieties. I saved the liquid from rehydrated dried mushrooms that didn’t go into the pot, etc.

Many recipes suggest buying fresh and/or expensive dried mushrooms to make stock. NO WAY. I’ve made my own chicken, beef, turkey, and vegetable stock for years. I even have beef tongue stock in my freezer. Making broth/stock is resourceful, tastes better, and it’s CHEAP. Don’t we all appreciate CHEAP?

If you had to grow your own food, would you still feel comfortable throwing it away?

~~ Say No To Food Waste

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

  • mushrooms – You will need roughly 4 cups of mushroom bits. “Mushroom bits” can include stems from both fresh and dried mushrooms, as well as mushrooms that are past their prime. When I use dried shiitake, I cut off the tough stems, and throw them in the bag. When I use fresh mushrooms, I save the stems (whether fresh or not). When my mushrooms no longer look great, I rinse the dirt off, and use them as well. The liquid from hydrating the dried mushrooms is useful as well.
  • vegetables – Onions, carrots, and celery are the obvious choices. However, I use other mild, sweet vegetables like corn cobs, asparagus stems, sweet potato bits, green parts of leeks, etc. See How to Make Vegetable Stock for more… AND I ALWAYS TOSS IN ROASTED GARLIC!
  • oil – Olive oil is always a good option, but if I have truffle oil, I use it!
  • garlic – You don’t have to roast a bulb of garlic, but I highly recommend it!
  • liquid – Water is the primary liquid, but if you love using everything, you can include the liquid from rehydrating mushrooms or other dehydrated veggies. It just depends on how committed your are. I am not always that committed.
  • dry sherry – I have used both dry sherry and marsala. Any dry wine is fine. You could probably use beer, though I’ve not tried it. This is totally optional!
  • bay leaves – I don’t add many aromatics to my mushroom broth because I may use it for a Mediterranean, Asian, or Latin recipe. I don’t want to limit its use. However, bay leaves are always good. I use fresh when I can.
Instant Pot Roasted Mushroom broth vegetables in a stoneware baking pan after roasting.

🔪 Cooking Steps

  • Prepare the mushrooms and veggies for roasting – Preheat oven. Spread mushrooms and vegetable scraps in a baking pan in a single layer. Avoid crowding to maximize caramelization. Add the halved garlic bulb. Drizzle all with oil.
  • Roast the vegetables – Place the pan in the oven. Stir to rearrange every 10-15 minutes. Roast until edges begin to caramelize – about 30 minutes.
  • Transfer to pot – Add roasted veggies to either the Instant Pot or stock pot. NOTE: Be careful if they’re hot! If I’m in a hurry, I use tongs to transfer them. Cover with liquid and sherry or marsala if using, pressing them down into the liquid. Add the bay leaves. Do not season.
  • Cook the broth – If using an Instant Pot, lock lid in place. Cook on high pressure 30 minutes. Do a natural pressure release. If cooking on the stove, bring all ingredients to a boil, reduce heat to a simmer, and cover. About an hour should be sufficient, but check liquid levels occasionally. If it boils (rather than simmers), you will reduce the yield.
  • Finish the broth – Pour the cooled stock through a fine mesh sieve, pressing solids to extract as much liquid as possible.
  • Store the broth – For the refrigerator (up to 4 days), store in glass jars or similar. For long term storage, store in clearly marked zip bags or other freezer containers. Stock will keep 4 to 6 months in a refrigerator freezer compartment.

❓ FAQ

Why roast the mushrooms and vegetables?

Roasting the mushrooms and veggies draws out the most flavor due to the maillard reaction. The additional step is worth the trouble.

Is it better to use the Instant Pot or cook it on the stove?

I prefer to make Instant Pot mushroom broth because I can “set it and forget it.” With a natural pressure release, I can come back whenever it’s convenient to strain it and get it into mason jars. You will certainly get good results on the stove, but you’ll need to keep an eye on it.

How long can I keep my broth/stock?

Homemade broth/stock has no preservatives, so you’ll want to use it in 3-4 days or freeze it. It will keep in a refrigerator freezer for 6 months, and in a deep freeze for up to 12 months. For more information see Can It Go Bad? The article is specifically about chicken broth, but applies to other varieties as well.

💭 Tips

When I save scraps for stock, I try to keep them clearly labeled in freezer bags. Have you ever pulled a bag out of the freezer with no clue as to its contents? I save the ends of onions, the green part of leeks, and past-their-prime carrots and celery for all types of stock.  I do save other vegetables (excluding bitter or strong flavored ones) for my vegetable stock.

Keep in mind that your stock pot is not a garbage can; keep stuff that is past its prime but still edible. If you want a full-bodied and complex broth/stock, it needs to contain more than just mushrooms IMHO. So, I pull out my bag of mushroom bits, and my bag of appropriate veggie scraps as well.

Do not season broth/stock when you make it. Save that step for when you use it in a recipe.

Fresh mushrooms, 2 jars of roasted mushroom broth, and bay leaves on burlap.

🥗 How to Use the Mushroom Broth

Need ideas for how to use your delicious roasted mushroom broth? You can use it in place of any broth/stock in dishes that feature mushrooms. It’s fabulous in my Seared Scallop With Mushroom Risotto.  Skip the scallop, and it’s a filling vegetarian option. Try it in Instant Pot Lamb Stew Provençal or Irish Stew with Root Vegetables instead of the beef.

You can boost the umami flavor by using this mushroom broth in my miso fish in parchment or this hearty, vegetarian adzuki bean soup. I’m looking forward to using it in a healthy cream of mushroom and wild rice soup… eventually!

Does it sound amazing? I hope you will consider giving my rich roasted mushroom broth a try. It may take some time to save the mushrooms and other veggies, but what do you have to lose?

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

mushroom stock in mason jars with black labels.

Rich Roasted Mushroom Broth

Rich, flavorful, earthy mushroom stock tastes fabulous in your homemade soups, stews, and risottos, and it’s a great way to use stem ends, past-prime mushrooms and vegetable scraps!
4.38 from 8 votes
Print Recipe Save Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 25 minutes
Course Vegan or Vegetarian
Cuisine American
Servings 6 to 8 cups
Calories 50 kcal

Ingredients

  • 4 cups mushroom bits - (see notes)
  • 4 cups vegetable scraps - (see notes)
  • a handful of dried mushrooms - I like shiitake
  • truffle or olive oil to drizzle
  • 1 bulb garlic - cut in half horizontally
  • 8 cups liquid - (can include water or liquid from rehydrating dried mushrooms)
  • ½ cup dry sherry or marsala - (optional)
  • 2 bay leaves

Instructions

  • Preheat oven to 425 degrees (400 convection roast). Spread mushrooms and vegetable scraps in a baking pan. Add the halved garlic bulb. Drizzle all with oil.
  • Place in hot oven. Stir to rearrange every 10-15 minutes. Roast until edges begin to caramelize – about 20-30 minutes.
  • Add to pot. Cover with liquid and sherry or marsala if using. Add bay leaves.

For IP/Pressure Cooker

  • Lock lid in place. Cook on high pressure 30 minutes. Do a natural pressure release.

For Cook Top

  • Bring to a boil. Reduce heat to a simmer. Cover. Simmer 1 hour.

To Finish

  • Pour the cooled stock through a fine mesh sieve, pressing solids to extract as much stock as possible.
  • Store in clearly marked zip bags or other freezer container. Stock will keep 4 to 6 months in a refrigerator freezer compartment.

Notes

“Mushroom bits” can include stems from both fresh and dried mushrooms, as well as mushrooms that are past their prime.
“Vegetable scraps” may include the green portion of leeks, carrots, celery, onion scraps, shallots, etc. Avoid any strong flavored vegetables.
You can reduce the recipe easily. Just use at least 50% mushrooms to vegetables, and cover with an equal amount of liquid. For example: 2 cups mushroom bits, 2 cups vegetables, and 4 cups liquid.
Using an IP/pressure cooker cuts the cooking time in half (over cook top). Roasting the vegetables prior to cooking the stock does add 20-30 minutes to the process, but it’s a critical step in achieving the deep and complex flavor of the stock!
Calories: 50 per 1/2 cup serving (approximately)

Nutrition

Serving: 1/2 cup +/- | Calories: 50kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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14 Comments

  1. I have never come across mushroom stock cubes, but have used bottled mushroom ketchup for years. I cannot wait to try this instead. Thank you for the beautiful initial recipe and to the contributors for your variations.

  2. My mission here is to try to add depth of flavor to bone broth which I hope to incorporate into my diet for health benefits. Well if I am going to drink this on a regular basis I need to make the flavor a little richer more enticing. I would love to know what you think about using either Madeira or extra dry vermouth in exchange for the sherry since I have these on hand. Looking forward to exploring your cite.

    1. Hi Suzanne! I am fairly certain another one of my readers tried a combination of extra dry vermouth and white wine with good results. I love the idea of madeira as long as it’s a dry madeira. I have actually substituted marsala for the sherry, and it was excellent. I think the main thing is to stay away from wine or fortified wine that is sweet. Best of luck, and thanks for stopping by!

    1. I looked at those cubes online – just to have on hand for when I can’t get a batch of stock made! They are expensive… Making it is so cheap – it’s just made with leftover bits… I hope you try it!

  3. Have never made a mushroom stock but have always wanted to make one. Great idea to roast the vegetables first. Need to try this! Hope you had a wonderful Thanksgiving!

    1. Thanks MJ! I’m in North Carolina with our oldest, his wife, and our two little grandsons… Thanksgiving was lovely, and this time of year goes so fast! I hope you try the roasted mushroom stock. I know you’ll love it!

  4. Such a fantastic use of kitchen scraps Tamara. I absolutely adore mushrooms but funny enough I never think to use mushroom stock in my soups. I guess I’m conditioned to always go for chicken or vegetable stock (why?!!). I think it is high time we change that. Honestly I can see myself eating just this stock alone (with a big old slice of crusty bread). It sounds that good.

    1. Thanks Lynn! My husband agreed with me when I said I’d love a big mug full just plain. It’d be even better with some crusty bread! I think the mushroom stock is pretty versatile, and goes with anything mushrooms work with…

  5. Dramagranates hahaha! Love it! I’ve had similar episodes – I once had a mini melt down on the phone to my BFF because my store didn’t have organic baby corn!

    I’ve never made my own stock even though I keep saying I will, I think you’ve given me a the push to finally do it!

    1. Haha Michelle! We’re a quirky breed, aren’t we?

      You should totally make your own stock. I love my pressure cooker to speed the process, but even stove top, it’s so easy! Let me know if you do 🙂