Wild mushroom broth is a versatile base for many culinary applications, providing a flavorful and nutritious foundation. This recipe calls for mixed wild mushrooms, soup vegetables and spices.
By the way, I also take this opportunity to use parasol stem. I usually dry them and grind them into powder. This is just an idea of how you can utilize parasol stem.
Table of Contents
Why I like to make wild mushroom broth?
The off-season is the perfect time to make a versatile and tasty mushroom broth. At this time of year, I find many different types of mushrooms, each with its own distinct flavor, which may not be suitable for a particular dish. I turn these edible gems into a tasty wild mushroom broth soup.
After cooking and filtering the broth, I let it cool completely before freezing it in freezer bag. By organizing it into portion-sized bags and stacking them neatly in my freezer, I can conveniently grab the amount I want without wasting space. I can keep the mushroom broth in the freezer for months after it has completely cooled down. At least that’s what I’ve heard. I usually run out so quickly that I have to switch to vegetable stock.
Wild Mushroom Broth Recipe
How to Make Wild Mushroom Broth?
Difficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesWhat veggies should I use for wild mushroom broth? I love leftovers. I save vegetable scraps for mushroom broth: broccoli and cauliflower stems, onion and garlic skins, carrot and zucchini peelings etc.
Ingredients
About 450 – 500 grams (1 pound) of mixed mushrooms (such as mushrooms from Boletes family, winter chanterelle, hedgehog mushroom, etc.) cleaned and chopped
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 sticks of celery, roughly chopped
3 cloves of garlic, crushed
1-2 sprigs fresh thyme
1 bay leaf
1 teaspoon whole black peppercorns
8 cups (2 litres) water
Salt to taste
Directions
- Clean and chop the mushrooms, onions, carrots and celery.
- In a large saucepan, heat a little oil over a medium heat. Add the chopped onions, carrots, celery and garlic. Cook until the vegetables are softened and lightly browned, about 5-7 minutes.
- Add the chopped mushrooms to the pot and continue to cook for a further 5-7 minutes to allow the mushrooms to release their moisture and flavor.
- Add the seasoning to the pot. Pour in the water and bring to the boil.
- Now, reduce the heat to low, cover and simmer for at least 30 minutes. The longer it simmers, the richer the flavor will be.
- When the stock has simmered and the flavors have melded, strain the liquid through a fine-mesh sieve or cheesecloth into another saucepan or large bowl, discarding the solids.
- Season the mushroom stock with salt to taste. Be careful with the salt, you can always add more later, but you can’t take it away.
- Allow the mushroom stock to cool to room temperature before refrigerating or freezing. Use it immediately in your recipes or store it for later use.
- Once it has cooled completely, you can place it in a freezer bag and freeze it for future use.
- Now you have a tasty mushroom stock to enhance the flavor of soups, risottos, sauces and other dishes.
What veggies should I use for mushroom broth? I love leftovers.
Here’s what I usually do:
Collect and store: Start saving those vegetable scraps! Broccoli stems, cauliflower stems, mushroom stems, onion skins, garlic skins – they all have a place in your broth. All sorts of vegetable peelings, like carrot peelings, zucchini peelings etc. You get the idea. Just collect them in a freezer-safe bag or container until you have enough for a batch.
When I have enough I make a broth from whatever I have. It’s a great way to use leftovers and make broth out of anything.
By making broth from leftovers, you’re not only reducing food waste, but also creating a delicious, nutritious, and budget-friendly ingredient for your kitchen.
Of course, you can also use fresh vegetables that are common in soups, like the broth recipe suggests.
What to do with mushroom broth?
Let’s take a look at some delicious ways to use mushroom broth in your cooking with Turbo Tasty recipes! Feel free to experiment and get creative in your own wild mushroom recipes!
- Make risotto: Replace some or all of the cooking liquid in a risotto recipe with mushroom broth soup. The result is a creamy and flavorful risotto.
- Consumed as a soup: Enjoy mushroom broth soup on its own as a light and comforting dish. Add some noodles or vegetables to create more filling meal.
- As a sauce base: Use broth as a base for sauces and gravies. The savory mushroom flavors enhances the overall taste of the dish. Add to pasta sauces, stir-fries or any dish that benefits from an extra layer of savory complexity.
- Cooking: Substitute mushroom broth for water when cooking grains such as rice, quinoa or couscous or when cooking beans or lentils.
- Deglazing pans: Deglaze pans with mushroom stock to lift flavorful caramelized bits from the bottom of the pan and add to sauces or gravies.
- Improve leftovers: Revitalize leftovers by adding a little stock when reheating. This will help retain moisture and prevent the dish from drying out.
Whether used on its own or as an ingredient in a variety of recipes, mushroom stock is a versatile kitchen staple that enhances the overall taste and appeal of many dishes.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
