Best 2 Mushroom Stock Recipes

Mushroom stock, a deeply flavorful broth made from simmering mushrooms in water, has garnered a reputation as a cornerstone of umami-rich cooking. It is a versatile ingredient that can elevate everything from soups and sauces to stews and gravies. Its earthy, savory taste adds an unmatched depth to dishes and transforms them from ordinary to extraordinary. Whether you are a seasoned chef seeking to elevate your recipes or a home cook looking to add intrigue to everyday meals, this exploration into the art of creating mushroom stock will provide you with the knowledge and techniques to craft a broth that will bring any dish to life.

Let's cook with our recipes!

MUSHROOM STOCK

Mushroom Stock image

Provided by Annie Somerville

Categories Soup/Stew Herb Mushroom Vegetarian Low/No Sugar

Yield Makes 7-8 cups

Number Of Ingredients 14

Ingredients

1 yellow onion, thinly sliced
1 leek top, chopped and washed
4 garlic cloves, in their skin, crushed with the side of a knife blade
1 ounce dried shiitake mushrooms
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound white mushrooms, sliced
2 small carrots, chopped
6 parsley sprigs, coarsely chopped
3 fresh thyme sprigs
2 fresh marjoram or oregano sprigs
2 fresh sage leaves
2 bay leaves
9 cups cold water

Steps:

Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

MARK BITTMAN'S MUSHROOM STOCK

Mark Bittman's Mushroom Stock image

Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 15m

Yield About 6 cups of stock

Number Of Ingredients 3

Ingredients

1 pound button mushrooms, trimmed
3 dried porcini
Some onion, carrot or celery (optional)

Steps:

Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
Bring to a boil, and simmer.
Strain the mushrooms out if you like, but make sure to use them for something.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 0 grams

Tips:

Use a variety of mushrooms. This will give your stock a more complex flavor.
Sauté the mushrooms before simmering them. This will help to develop their flavor and aroma.
Use a good quality vegetable broth or water. This will make a big difference in the final flavor of your stock.
Simmer the stock for at least 30 minutes, but no longer than 1 hour. This will give the flavors time to develop without making the stock too strong.
Strain the stock before using it. This will remove any solids that could clog your recipe or make it gritty.

Conclusion:

Mushroom stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It's a great way to add umami and depth of flavor to your cooking. With a little planning and effort, you can easily make your own mushroom stock at home. So next time you're looking for a way to add flavor to your cooking, reach for a pot of mushroom stock. You won't be disappointed.