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Mushroom Broth Recipe

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4.4 from 12 reviews

This easy mushroom broth features a rich, umami-packed flavor from a blend of fresh and dried mushrooms, aromatic vegetables, and kombu. Perfect as a base for vegan ramen, risottos, soups, and sauces, this broth is simmered slowly to extract maximum depth and complexity.

Ingredients

Vegetables & Mushrooms

  • 2 medium yellow onions
  • Stems from 1 pound shiitake mushrooms
  • 8 ounces cremini mushrooms, halved
  • 1 garlic bulb, halved horizontally
  • 1-inch piece fresh ginger, halved
  • ½ ounce dried shiitake mushrooms

Liquids & Seasonings

  • 2 tablespoons extra-virgin olive oil
  • 10 cups water
  • 3 tablespoons tamari
  • 1 teaspoon black peppercorns
  • 3-inch piece kombu

Instructions

  1. Prepare Ingredients: Wash and dry the onions, peel off the skins, and set the skins aside. Thinly slice the onions carefully for even cooking.
  2. Sauté Aromatics: Heat the extra-virgin olive oil in a large stock pot over medium heat. Add the sliced onions, shiitake mushroom stems, and halved cremini mushrooms. Cook while stirring occasionally for about 10 minutes, or until the onions soften and turn a nice golden brown.
  3. Add Broth Components: Pour in 10 cups of water into the pot along with the reserved onion skins, halved garlic bulb, halved ginger, dried shiitake mushrooms, tamari, and black peppercorns.
  4. Simmer with Kombu: Bring the mixture to a boil over high heat. Once boiling, lower the heat to a gentle simmer and add the kombu piece. Cover the pot and allow the broth to simmer gently for 1 hour to extract all the rich flavors.
  5. Strain and Season: After simmering, strain the broth carefully to remove all solids. Taste the clear mushroom broth and adjust seasoning if necessary before using it in your recipes.

Notes

  • Using both fresh and dried mushrooms enhances the umami intensity of the broth.
  • Be careful not to boil kombu for too long to avoid bitterness; simmering gently preserves its flavor.
  • This broth can be refrigerated for up to 5 days or frozen for up to 3 months.
  • Strain thoroughly to achieve a clear broth, ideal for soups and sauces.
  • Substitute tamari with soy sauce if unavailable, but tamari is preferred for a gluten-free option.

Find it online: https://yumntasty.com/mushroom-broth-recipe/