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!
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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