Full-bodied and flavorful Instant Pot Roasted Mushroom Broth tastes fabulous in your soups, stews, and risottos, and is a great way to use kitchen scraps! I have included both cooking methods in the recipe...
👩🏻🍳 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 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?
🔪 Cooking Steps
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.
💭 Tips and FAQ
- Roasting the components of stock draws out the most flavor. The additional step is worth the trouble. I always include a bulb of garlic. Just because... We. Love. Garlic.
- I also add a bit of sherry or marsala to the pot. Both the alcohol and the garlic are optional. I do add bay leaves to the pot, but prefer to add other herbs later as the stock goes into a dish.
- 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.
Does it sound amazing? I hope you will consider giving my mushroom broth a try. It may take some time to save the mushrooms and other veggies, but what do you have to lose?
🥗 How to Use the 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 in a stir fry like my Beef and Baby Bok Choy Stir Fry With Black Rice and in my Shiitake-Ginger Fish in Parchment Paper. I'm looking forward to using it in a healthy cream of mushroom and wild rice soup... soon!