If you’re anything like me, you’re always looking for ways to level up your kitchen skills. Homemade stock is one of the simplest ways to elevate your cooking, and Sweet Daddy D’s Mushroom Stock does just that. Packed with rich, savory umami, this homemade stock adds depth to soups, bisques, sauces, and gravies. It’s easy to make, freezer-friendly, and endlessly versatile. In this article, I’ll show you everything you need to know to make mushroom stock your own!
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Why You Need Mushroom Stock
Most recipes need a cooking liquid, but water alone doesn’t add any flavor to the dish. Stock transforms a dish by infusing the recipe's flavor with depth and richness. Choosing the right stock is key—and this Mushroom Stock delivers:
- Savory depth: Mushrooms are naturally rich in glutamates, which create that umami flavor we are looking for.
- Plant-based richness: As hearty and flavorful as chicken or beef stock, but in a vegetarian or vegan form.
- Earthy balance: Brings subtle, earthy undertones that enhance soups, gravies, sauces, and countless other dishes.
- Full control: Homemade stock lets you set the salt and seasonings, something you don't get from store-bought versions.
- Unique character: Mushrooms Stock adds complexity and distinction to recipes in a way that water simply can’t.
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Here's What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Mushrooms: A blend of fresh and dry Mushrooms provides a deeper and more complex mushroom flavor. See Mushroom Types below for what I use in this recipe.
- Mirapois: The onion, carrot, and celery balance the earthy mushrooms with sweetness, freshness, and subtle bitterness, adding complexity to the flavor profile.
- Garlic: Browning the garlic adds a mellow, roasted flavor that enhances the stock. You may choose not to brown the garlic, or leave it out altogether for an even milder profile.
- Herbs: Fresh parsley, thyme, marjoram, bay leaves, and peppercorns are chosen here for their mild, well-rounded flavors. Herbs are selected to add balanced, earthy freshness while not overpowering the flavor profile. They provide a floral element to the flavor profile and can be tailored to your desired taste.
- Salt: This stock will become a key ingredient in other recipes, so I do not include salt here because you will want to salt the final dish.
Substitutions
Substituting ingredients is sometimes desirable or necessary, but remember that any substitution may impact the flavor profile, cooking time, or nutrition.
- Mushrooms: Optional types of Mushrooms suitable for Stock are listed below.
- Herbs: Depending on your targeted flavor profile, these "stronger" herbs can be used: Rosemary, Sage, Tarragon, Dill, and Cilantro.
Lagniappe Tip: I do not use bell peppers in my stock. I find that they get mushy and can cloud the stock.
Mushroom Types
These are the Fresh and Dried Mushrooms I use in Mushroom Stock
Other Mushroom Options
- Other options commonly found in groceries:
- Fresh Oyster and Portobello, Mixed Dry Mushrooms (pre-packaged).
- Less Common in groceries, but excellent choices, fresh or dried:
- Maitake, Morel, Chanterelle, Black Trumpet
Cookware
This homemade stock is made in a stockpot like this stainless steel one or this aluminum one. Kick up your homemade stock game with these tools you'll use time and time again: Strainers like this large one and this common kitchen strainer, Kitchen Twine, Garni Bags, cheesecloth, skimmers, glass jars, and deli containers.
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Hints and Tips (FAQ)
A clear stock is the result of the process: maintain the slightest of simmers, never boiling a stock. If any impurities rise to the surface, remove those with a spoon or skimmer. Do not stir the stock while cooking, as this will mix any impurities throughout the stock, leaving the stock cloudy.
Yes, you should brush or wipe off any dirt or soil left on the mushrooms. Don’t soak them for longer than a quick dunk, if at all.
Absolutely! Mushroom stems add lots of flavor and are perfect for stock, even if they’re too tough to cook with otherwise.
Mise en place does not take very long, maybe 15 to 20 minutes for chopping and bundling the ingredients. It will take you about 20 minutes to lightly saute the onions, carrots, mushrooms, and aromatics. All that's left is the simmer. Unlike many other stocks, a vegetable-based stock only needs to simmer for about 1 hour, so you'll have beautiful, rich stock within 2 hours.
Here's What You Do
First...you have a beer. Preparation is the key to no-angst cooking! Grab a beer and read the recipe from top to bottom, noting the ingredients and how they need to be prepared. Then, perform your mise en place. With most of the work done, you’re ready to seamlessly assemble this dish, making cooking a joy!
Mise En Place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
- Clean, then slice or chop the fresh mushrooms.
- The Dry Mushrooms can be used as they come in their package.
- The mirepoix (yellow onions, celery, carrots) should be chopped or diced into small pieces. Place the onions and carrots in one prep bowl and the celery in another.
- Cut the top (stem end) off the garlic head.
- Use butcher twine to bundle the parsley, fresh herbs, and green onions in a bouquet garni. I usually have two bundles.
- Place the black peppercorns and bay leaves in a garni bag or wrap them in cheesecloth.
How To Clean Mushrooms
Lagniappe Tip: Gently wipe fresh mushrooms with a damp towel or veggie brush, or give them a quick rinse and pat dry. Don't soak mushrooms in water—they can absorb water quickly, making them lose flavor if left soaking.
Make a Vegetable Base
What happens in this step? This is the foundational step where the first layer of flavor is created with garlic and the subtle sweetness of onions and carrots.
Add Mushrooms and Aromatics
What happens in this step? With the foundational flavor established, we now set the flavor knob to mushroom!
Lagniappe Tip: In this step, mushroom flavor is intensified by releasing the natural water in mushrooms, then cooking the liquid away. Removing the liquid and then slightly browning the mushrooms concentrates their flavor.
Lagniappe Tip: Although we are not adding salt to this recipe, using a pinch of salt when sauteing the mushrooms is necessary to help draw out the mushrooms' liquid. This is the ONLY salt I use when making Mushroom Stock.
Add Cold Water and Simmer
What happens in this step? With the umami flavor base established, the mushrooms and other vegetables will be slowly simmered in cold water to infuse the liquid with the deep mushroom flavor we seek.
Lagniappe Tip: For a clear stock (not cloudy), maintain a slight simmer, don't boil; don't stir the stock while it simmers; simmer with the cover off so the water can reduce and concentrate the flavors. The 3-Don'ts: don't boil, don't stir, and don't cover!
Serving Suggestions
Use your Mushroom Stock anywhere the umami flavor of mushrooms aligns with and complements the flavor profile:
Common Uses
- Soups
- Risotto
- Gravy & Sauces
- Stews & Braises
- Rice & Grains
- Vegetable Dishes
Less Common Uses
- Poaching Liquid
- Deglazing
- Pasta Cooking Water
- Stuffing / Dressing Base
One thing is for sure: homemade stocks will elevate your cooking game!
Storage Tips
The great thing about Homemade Stocks is that you can make a large batch and store it in the freezer until needed. If you will use your Homemade Mushroom Stock within a few days, you can store it in the fridge:
For All Storage Needs
- Cool the stock quickly to room temperature within 2 hours of making.
- Portion the Homemade Stock for storage using common recipe quantity size containers (1-cup, 2-cup, and 4-cup).
- Label each container with the content and date.
Refrigerator: Homemade Mushroom Stock will maintain its quality for up to 5 days.
Freezer: Homemade Mushroom Stock will maintain its best quality for up to 6 months. Use freezer-safe, airtight containers (glass jars, plastic deli containers, or freezer bags)
Freezing Tips: If using a quart or gallon-size freezer bag, fill the bag carefully, squeezing the air out as you seal the bag. Lay the bag flat on a freezer shelf or a baking sheet until frozen, then it can be stored on its side or stacked with other bags. For more flexibility, freeze the Homemade Mushroom Stock in ice cube trays or muffin tins, then transfer the frozen cubes to a freezer bag.
Canning: Mushroom stock is low-acid, so it cannot be water bath canned. Safe canning of Homemade Mushroom Stock requires pressure canning. This technique is beyond the scope of this article, so I refer you to the USDA guidelines.
Safety Tips: As with the handling of any leftover foods, be mindful of spoilage. If it smells sour, has a strange color, or shows mold, discard it.
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Yeah You Right!
Recipe
Mushroom Stock
Here's What You Need
- 1 Tablespoon Vegetable Oil
- 2 pounds Fresh Mushrooms See Notes
- 3 cups dry mushrooms See Notes
- 1 large Yellow Onion
- 2 carrots
- 2 stalks celery with leaves
- 1 head garlic
- 3 quarts cold water
Bouquet Garni
- 1 bunch green onions
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh marjoram
Garni Bag
- 2 bay leaves
- Black peppercorns
Here's What You Do
Prep
- Coarsely chop the fresh mushrooms. Dice the yellow onion and carrots, place them in the same prep bowl; dice the celery stalks and place them in a separate prep bowl. Reserve the celery leaves. Slice the stem end off the garlic head; tie the fresh herbs, celery leaves, green onions, and parsley into one or two bouquets garni and place the bay leaves and about 10 whole black peppercorns in a garni bag.
For the Stock:
- Place a large stock pot over medium-high heat. When hot, add about 1 tablespoon of vegetable oil.
- Set the cut side of the garlic head on the bottom of the hot stock pot until browned, about 3 minutes; remove and reserve.
- Add the diced onions and carrots to the stock pot; saute for about 5 minutes until onions are starting to clear.
- Add the fresh mushrooms and a pinch of kosher salt; sweat the mushrooms, stirring often, until the liquid is released, about 5 minutes.
- Next, add the dried mushrooms, chopped celery with leaves, bouquet garni, and the garni bag to the stock pot. Increase the heat and add the cold water.
- Just as the water begins to boil, reduce the heat and maintain a slight simmer for 1 hour. Do not stir; skim any foam or impurities that accumulate on the surface.
- Allow the stock to cool for about 10 minutes.
- Remove solids and pour stock through a fine mesh strainer.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Sweet Daddy D
You will love this recipe!