Mushroom Broth
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
Mushroom Broth is a warm, flavourful stock made from mixed and dried porcini mushrooms, combined with aromatic vegetables including onion, garlic, carrots and celery, infused with thyme and bay leaves. Ready in just 65 minutes with 20 minutes of preparation and 45 minutes of cooking, this broth suits anyone seeking a simple, savoury base for soups, grains or sauces.
Ella x
Ingredients
- 500 gmixed mushrooms(chopped, including cremini, shiitake, and oyster)
- 1onion(quartered)
- 4garlic cloves(crushed)
- 2carrots(cut into chunks)
- 2celery stalks(cut into chunks)
- 2 gdried thyme
- 15 gdried porcini mushrooms
- 2bay leaves
- 1200 mlwater
- 15 mlolive oil
- 5 gsea salt(to taste)
- 2 gblack pepper(to taste)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add chopped fresh mushrooms and sauté for 5 minutes until they begin to release their moisture and turn golden.
Tip: Don't stir too frequently—let the mushrooms caramelize slightly for better flavor development.
- 2
Add the quartered onion, garlic cloves, carrot chunks, and celery to the pot. Continue cooking for 4 minutes, stirring occasionally, until the vegetables soften slightly.
Tip: The vegetables will add natural sweetness and depth to your broth.
- 3
Pour in the water and add the dried porcini mushrooms, thyme, and bay leaves. Bring the mixture to a boil.
Tip: The porcini mushrooms add concentrated umami flavor to the broth.
- 4
Once boiling, reduce heat to low and simmer gently for 30 minutes, allowing the flavors to meld together fully.
Tip: A gentle simmer extracts maximum flavor without making the broth cloudy.
- 5
Strain the broth through a fine-mesh sieve, pressing gently on the solids to extract all the flavorful liquid. Discard the spent vegetables and mushrooms.
Tip: For a cleaner broth, you can line your sieve with cheesecloth before straining.
- 6
Return the strained broth to the pot and season with sea salt and black pepper to your taste. Serve hot as a light course or use as a base for other recipes.
Tip: Taste the broth before adding salt—the porcini and mushrooms already contribute saltiness.
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