Mushroom Stock
Rich, savory, and freezer-friendly—this homemade Mushroom Stock is your secret weapon for soups, sauces, and gravies. Simple to make, packed with umami!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.
Notes
Check out my article, Mushroom Stock, for detailed step-by-step instructions with photos, ingredient and substitute notes, and lots of tips.
Mushrooms: Use your favorite mushrooms. For this stock, I used about 1 pound of fresh white and Baby Bella Mushrooms, and about 1 pound of shiitake mushrooms. I added about 2 cups of dried porcini and 1 cup of dried shiitake.
Add a pinch of salt to the fresh mushrooms as soon as you place them in the Dutch oven. This will help the mushrooms release their liquid and is the only salt we use in this recipe.
Sauteing the onions, carrots, and fresh mushrooms will deepen the color of the stock. If you want a lighter color, don't saute the vegetables.
This will yield 8 to 10 cups of stock.
Store in 2 and 4-cup capacity airtight, freezer-safe containers. This homemade stock will maintain high quality for up to 5 days in the fridge and 6 months in the freezer. After 4 months, there may be a slight reduction in flavor.
Nutrition
Calories: 92kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 45mg | Potassium: 644mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2668IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
