Mushroom broth
Roasting the mushrooms creates a strong flavor - enhancing the savory and meaty base notes!
Equipment
- 1 baking sheet
- 1 pot
- 1 sieve
- 1 jars
Ingredients
- ¾ lb Mixed mushrooms, chopped into ½-inch pieces
- 2 small yellow onions, cut in half
- 3 garlic cloves garlic, crushed
- 2 quarts cold water or chicken broth
- ¼ cup dry white wine
- 6 sprigs thyme
Instructions
- Preheat the oven to 425°f.
- Arrange mushrooms on a baking sheet. Squeeze in onion halves into the mushrooms, and top with the garlic. Sprinkle with the oil and roast for 20 minutes.
- Once roasted, move to a pot. Add the rest of the ingredients and bring it all to a simmer over med-high heat. Continue simmering, covered, for about 30 minutes
- Strain broth through a fine sieve. Use the stock right away or transfer into 2, 1-quart sized jars, sealing their lids. Store up to 5 days or freeze for 6 months.
Video
Notes
Mushroom Broth is a vegan and gluten-free option that is easy to make and highly customizable. You can use any combination of mushrooms and herbs that you like, and you can also add other vegetables like carrots, celery, and onions to create a more complex flavor profile.