Rich and Savory Mushroom Broth Recipe for Soups and Sauces
Mushrooms have always fascinated me. Not only are they versatile and delicious, but they also bring a deep, earthy flavor to any dish. This broth is made from simple ingredients and is very easy to prepare. It’s perfect for sipping by itself or using as a base for other soups and stews.
I remember how my grandmother used to prepare a similar mushroom broth when I was a child. She believed in the power of natural ingredients and always said that a good broth can cure anything. Inspired by her, I’ve adapted the recipe to suit our busy lives without compromising on taste.
What makes this broth special is its simplicity and the depth of flavor you get from the mushrooms and a few herbs. It’s a great way to introduce more plant-based dishes into your diet. Plus, it’s just really soothing to have a hot cup of this broth after a long day!
I hope you enjoy making and sipping this Savory Mushroom Broth as much as I do. It’s a little piece of my heritage and home, brought to your kitchen. Happy cooking!
Chef’s Notes – Savory Mushroom Broth
- Infuse with Herbs: For an aromatic touch, add fresh herbs like thyme or parsley during the last 15 minutes of simmering.
- Vary the Mushrooms: Experiment with different types of mushrooms like porcini or morels for varied flavors.
- Seasoning Adjustments: Taste the broth before serving and adjust the seasoning with extra soy sauce or a pinch of salt if needed. Remember that the flavors will concentrate slightly as it cooks, so be cautious with initial seasoning.
- Storage Solutions: This broth stores well in the refrigerator for up to 5 days or can be frozen for up to 3 months. Perfect for meal prep!
- Dish Pairings: This broth pairs wonderfully with a variety of dishes. It serves as a fantastic base for vegan ramen or risotto and can elevate simple vegetable soups.
- Clear Step-by-Step Instructions: Each step is clearly outlined, with specific instructions on what to look for (e.g., “onions should be soft and translucent before adding water”).
- Visual Cues: Provide descriptions of how the broth should look and smell at various stages to guide cooks of all levels.
Savory Mushroom Broth
Dive into the rich, umami flavors of this Savory Mushroom Broth! Perfect for enhancing your vegan ramen, risottos, soups, and sauces, this broth is a game-changer in the kitchen. With a blend of fresh and dried mushrooms, aromatic garlic, and a hint of ginger, this broth is both simple and sophisticated. Get ready to elevate your dishes with this easy-to-make, deeply flavorful broth!
4
servings10
minutes1
hour10
minutes50
kcal1
hour20
minutesKeep the screen of your device on
Ingredients
2 medium yellow onions thinly sliced
2 tablespoons extra-virgin olive oil
Stems from 1 pound portobello mushrooms
8 ounces button mushrooms halved
10 cups water
1 garlic bulb halved horizontally
1-inch piece fresh ginger halved
½ ounce dried porcini mushrooms
3 tablespoons soy sauce
1 teaspoon whole black peppercorns
3-inch piece dried seaweed (kombu)
- Alternative Ingredients:
Portobello mushrooms can be replaced with shiitake mushrooms.
Button mushrooms can be substituted with cremini mushrooms.
Soy sauce can be replaced with tamari for a gluten-free option.
Dried porcini mushrooms can be substituted with dried shiitake mushrooms.
Directions
- Preparing the Onions – Wash and dry the onions thoroughly. Remove the skins and set them aside for later use. Thinly slice the onions.
- Sautéing the Vegetables – In a large stock pot, heat the extra-virgin olive oil over medium heat. Add the sliced onions, portobello stems, and halved button mushrooms. Cook for about 10 minutes, stirring occasionally until the onions are soft and browned.
- Adding Aromatics – Pour in the water and add the reserved onion skins, halved garlic bulb, ginger pieces, dried porcini mushrooms, soy sauce, and black peppercorns. Bring the mixture to a boil over high heat.
- Simmering the Broth – Once boiling, reduce the heat to low and add the kombu. Cover the pot and let it simmer gently for 1 hour to allow the flavors to meld together.
- Straining and Seasoning – After an hour of simmering, strain the broth through a colander to remove the solids. Taste and adjust seasoning if necessary before serving or using in your favorite recipes.
Equipment
- chef’s knife
- cutting board
- large stock pot
- colander
Nutrition Facts
- Calories: 50kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 4mg
FAQ – Savory Mushroom Broth
What types of mushrooms work best for this broth?
While the recipe uses portobello stems and button mushrooms, you can easily substitute these with shiitake or cremini mushrooms for different flavor profiles.
Can I make this broth gluten-free?
Yes, you can make this broth gluten-free by substituting soy sauce with tamari, which is typically gluten-free. Always check the label to ensure it meets gluten-free standards.
How long can I store this mushroom broth?
You can store the mushroom broth in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in sealed containers or ice cube trays for up to 3 months.
Is this recipe suitable for vegans?
Yes, this mushroom broth is vegan-friendly. It uses vegetable-based ingredients only and is a great base for many vegan dishes.
