Mushroom Broth Recipes

MUSHROOM BROTH

Steps:

• Combine everything in a stockpot,& bring to a boil on high heat.
• Cover, turning heat to medium-low, to simmer for one hour.
• Strain through sieve lined with cheesecloth.
• Discard the vegetables.
• Save broth in refridgerator for up to four days, or in the freezer for up to 6 months.

WILD MUSHROOM BROTH

Steps:

• Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.)
• Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve.
• Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom.

MUSHROOM BROTH

Steps:

• Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
• Strain stock into a jar, discard vegetables, and your stock is good to go.

MUSHROOM BROTH

Steps:

• Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.

ASIAN MUSHROOM BROTH

Steps:

• Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
• Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
• Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps for another use, or slice them and return to the broth.
• Nutrition Information
• Per cup:
• Calories: 45
• Total fat: 2g
• Protein: 1g
• Fiber: 1g
• Carbohydrate: 7g
• Cholesterol: 0mg
• Sodium: 330mg

WILD MUSHROOM BROTH

Steps:

• Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
• Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

EXOTIC MUSHROOM BROTH

Steps:

• Chop shallots and slice garlic. In a 6-quart kettle bring broth and water to a boil with shallots, garlic, dried mushrooms, and thyme and cook at a bare simmer 1 hour. Line a large sieve with a double thickness of cheesecloth or dampened paper towels and pour liquid through sieve into a large bowl. Press hard on solids and discard. Broth may be made 3 days ahead and chilled, covered.
• Discard shiitake stems and thinly slice caps. In cleaned kettle simmer broth, shiitake caps, parsley, and Sherry, stirring occasionally, 10 minutes, or until mushrooms are tender, and season with salt and pepper.

INSTANT POT® MUSHROOM BROTH

Steps:

• Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
• Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.