Mushroom Broth Recipe – Love and Lemon

Made with fresh and dried mushrooms, this easy mushroom soup is rich and delicious. Use it in risottos, soups, sauces and more for an umami flavor!

Break out your stock pot! This mushroom broth recipe is too good to miss. Made with a blend of fresh and dried mushrooms, it’s unlike any other vegetable broth you can make or buy at the store. It’s rich, earthy and umami. Add it to risottos, soups, sauces and more for a delicious depth of flavor!

I like to think of this mushroom broth as my go-to winter vegetable broth, because it lends itself so well to the rich, savory dishes I crave this time of year. It freezes perfectly, so I often keep a stash on hand to add flavor to whatever I’m cooking.

Mushroom Broth Recipe Ingredients

Here’s what you need to make this mushroom broth recipe:

• Fresh and dried shiitake mushrooms – To make a great mushroom stock, dried mushrooms are important. They really create a rich, concentrated flavor that you can’t achieve with fresh mushrooms alone. I also throw some fresh chives into my mushroom broth. Save the cap for another use!
• Cremini mushrooms – Since fresh cremini (aka baby bella) mushrooms are more affordable than shiitake, I use both stems and caps in my stock. Before boiling the stock, I’ll roast them to concentrate their flavor. Can’t find Criminis? Use white button mushrooms instead.
• yellow onion – I use onions and skins on their own to pack this broth with umami.
• Extra virgin olive oil – Onions and fresh mushrooms for frying.
• garlic – The whole head! It adds delicious flavor.
• ginger – It gives a refreshing kick to the stock.
• Tamari – Instead of seasoning this broth with salt, I use tamari (soy sauce will work too). It adds the necessary saltiness as well as rich, savory flavor. If you need this stock to be gluten-free, be sure to use certified gluten-free tamari.
• Black pepper seeds – A stock is essential!
• Kombu – This dried seaweed is a common ingredient in dashi or Japanese soup stock. This underscores the umami flavor in this recipe.

Plus water, because we’re making broth, after all!

Find the full recipe with measurements below.

How to Stock Mushrooms

This mushroom stock recipe has three main steps:

1. Sauté Saute onions, shiitake stems, and cremini mushrooms in a large pot until onions are soft and brown, about 10 minutes.
2. Seamer Stock up. Add water, onion peel, garlic, ginger, dried mushrooms, tamari and chilies. Bring to a boil, reduce heat, and add kombu. Cover with a lid and simmer for 1 hour.
3. the strain. Allow the mushroom broth to cool slightly. Then, pour it through a fine mesh sieve set into a large bowl. Discard the solids, and season the stock to taste!

That’s it!

How to use mushroom broth

This mushroom broth is versatile! Use it in any recipe that calls for vegetable broth, knowing that it will give a darker color and a richer, more flavorful flavor. I especially like it in these dishes:

• Vegan Ramen. Recipe coming soon! This is the best way to showcase this delicious broth!
• Mushroom Risotto. It coats the rice with an extra-mushroom-y flavor.
• Cream of mushroom soup. Celery, leeks and fresh thyme add amazing flavor to this creamy vegetable soup. The flavor is enhanced by using this mushroom broth!
• French onion soup. Traditional French onion soup is made with beef broth. The rich, umami flavor of this mushroom broth makes it a fantastic sub!
• Mushroom Gravy. No one will guess that this delicious gravy is vegan!

This mushroom broth recipe makes a generous batch, about 2 quarts (8 cups). Leftovers will keep in an airtight container for up to a week. They freeze well for up to 3 months. Enjoy!

More favorite mushroom recipes

If you like this mushroom broth, try one of these mushroom recipes:

Mushroom broth

Q Time: 10 minutes

Cooking time: 1 hours 10 minutes

Total time: 1 hours 20 minutes

serves 4

Fresh and dried mushrooms fill this easy mushroom broth with rich, umami flavor. Use it in my vegan ramen recipe (coming soon!), or in risottos, soups, and sauces.

• 2 Medium yellow onion
• 2 table spoon Extra virgin olive oil
• Stems from 1 pound shiitake mushrooms
• 8 ounce cremini mushrooms, half
• 10 the cup the water
• 1 garlic bulb, in half horizontally
• 1- inch Slice fresh ginger, half
• ½ ounce Dried shiitake mushrooms
• 3 tablespoon Tamari
• 1 teaspoon Black pepper seeds
• 3- inch Slice kombu

• Wash and dry the onions, then remove the onion skins and set aside. Thinly slice the onion.

• Heat the olive oil in a large stock pot over medium heat. Add the onion, scallions, and cremini mushrooms and cook, stirring occasionally, for 10 minutes or until the onion is soft and browned.

• Add water, onion peel, garlic bulb, ginger, dried mushrooms, tamari and chilies. Bring to a boil over high heat, reduce heat to low and add kombu. Cover and simmer for 1 hour. Taste the strain and season.