This warm and comforting Mushroom Stock recipe is easily made with mushrooms, aromatic vegetables and seasonings for a flavorful broth that pairs well in many dishes. Use it for soups, stews, sauces, risotto and more. Freezeable.
You will love this homemade Mushroom Stock (broth), trust me!
It adds a wonderful flavor dimension to so many dishes, from soups and stews to risotto and sauces.
There's something so wonderful about fresh broth and it's so much better than boullion.
Mushroom stock can be hard to find in the stores, so let me show you just how easy it is to make at home from scratch. You can also make vegan chicken broth.
As I'm sure you know, one of the easiest ways to add flavor to many dishes that require liquid is to use a flavorful broth or stock.
Stock is made simply by cooking down vegetables and herbs with water and seasonings and simmering until all of the flavors and nutrients combine.
Then, just remove the herbs and veggies and simmer the broth to reduce it slightly and concentrate the flavors.
If you can chop, boil, strain and simmer (we all can!) you can make homemade mushroom broth.
Mushrooms make a great stock because they have a deep bold flavor that's similar to beef which makes it suitable to use in vegan and vegetarian dishes.
Why You'll Love This Recipe
Homemade Mushroom Stock is really easy to make.
You can use it instead of vegetable stock in many recipes for a whole new flavor dimension.
It's completely vegan and vegetarian which makes it a good substitute for recipes that call for a beef broth or any beef flavor.
You can use a mix of your favorite mushrooms which will add a depth of flavor.
It's great to use in any soups, stews or to drink on its own when you need a cup of comfort.
Mushrooms provide excellent nutritional value making it a healthy vegan broth.
It can be made ahead of time and be frozen for later cooking.
Ingredients & Tools
- Cooking Oil - You'll need some cooking oil to sauté the mushrooms and vegetables. I like using avocado or olive oil. It's possible to leave out the oil and make it oil-free by sauteeing the vegetables in a little water in a non-stick pot.
- Carrots, Onions & Garlic - These aromatic vegetables are popular in stocks and broth because they infuse a deep vegetable flavor that's also nutritious.
- Tomato Paste - Tomato paste gives the broth an acidic note and bold flavor.
- Mushrooms - Roughly chop up your favorite mushrooms. I used a mix of shiitake, porcini and button mushrooms.
- Dried Mushrooms - you only need a small amount, and they really add a deep and intense mushroom flavor.
- Thyme & Bay Leaves - These herbs are common in soups and stocks and add a great herb flavor infused throughout.
- Salt & Pepper - Balance out all the flavors in the stock. Feel free to adjust these as necessary.
- Water - You'll need 6 cups of water (1 liter) to make the stock.
Step By Step Tutorial
Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the cooking oil in a large pot, then add the carrots and onion. Cook over a high heat until it begins to brown, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes.
Stir in all the remaining ingredients.
Bring to the boil, then reduce the heat and simmer for 30 minutes.
Place a sieve over a large bowl and strain the mushroom stock into it. Discard the solids.
Simmer the stock for a further 15 minutes to concentrate the flavors.
Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.
Scroll down for the full ingredients list and method.
Chop your mushrooms all roughly the same size to make sure they brown evenly in the stock pot.
Use it instead of chicken or beef stock in recipes to make them suitable for vegetarian and vegans.
Dried mushrooms aren't an everyday ingredient, but you only need a small amount. You can usually find them at Trader Joe's, Whole Foods and larger grocery stores.
Ensure that the onions and carrots brown a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.
You'll need to find a balance of cooking the vegetables so they brown but not burn. This will help ensure that the broth is the correct flavor and not bitter. Adjust the heat as necessary.
Mushroom stock should be simmered for a minimum of 15 minutes or up to 1 hour.
Make sure the stock is cooled before storing it in the fridge or freezer.
Try making your own dried mushrooms in the oven.
Use it to make a pot of Lentil Stew.
Use it in the base of Mushroom Vegan Ramen.
A great way to add flavor when making Mushroom Gravy.
Season it with salt and pepper and sip in your favorite mug on a cold day as a nourishing mushroom broth.
Use it in the marinade to make Mushroom Steaks.
A great liquid to use when cooking Vegetarian Pho.
Add a kick of spice by adding a pinch of cayenne pepper or dried chili flake to the seasonings.
Make it a smoky mushroom broth by adding in a dash of liquid smoke.
Add in some fresh sage for a more intense herbed flavor.
If you don't want to cook the mushrooms and vegetables in a stock pot, roast them in a 375F oven until browned correctly.
Use healing mushrooms like chaga, reishi or lion's mane for a nourishing broth.
For a salty flavor and a dose of minerals, add dulse or kombu to the broth while it's simmering.
To Make Gluten Free: This recipe is made gluten free but make sure to check your labels on spices and seasonings for any gluten containing ingredients.
To Make It Vegan: This mushroom stock is 100% vegan and made without any animal byproducts.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Store this broth in an airtight container with a lid or glass jars in your fridge for 5-7 days.
Freezing: Cooled broth can be frozen in a sealed freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
100%! The vitamins and minerals in mushrooms can help nourish your body and promote better gut health.
Reishi mushroom is known to have the most immune boosting benefits, but they all do to some degree.
Although mushrooms are classified as vegetables, technically they are part of the fungi kingdom.
You can, but it tends to be very hard to find. You can sometimes find mushroom bouillion powder a little more easily. It's so easy to make it from scratch, so homemade mushroom stock is useful to keep in the fridge or freezer for recipes.
Typically, stock is an unseasoned meat and vegetable liquid made with bones, whereas broth isn't from bones, but is seasoned. Some consider broth to be a drink and stock a cooking ingredient. However, although they're not quite the same, the terms tend to be used interchangeably for general cooking purposes.
More Mushroom Recipes
This mushroom stock is a great way to use up mushrooms. If you have more, be sure to check out these other recipes to use them up!
More Seasonings and Sauces
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- 2 teaspoons oil
- 2 medium carrots chopped
- 1 onion chopped
- 2 teaspoons tomato puree/paste
- ½ lb (200g) mushrooms roughly chopped (I used shiitake and button mushrooms)
- 1 oz (15g) dried shiitake or porcini mushrooms
- 3 cloves garlic smashed lightly skins left on
- 3 sprigs thyme
- 2 bay leaves
- 1 teaspoon salt
- 4 black peppercorns or ½ teaspoon ground black pepper
- 6 cups (1 ½ litres) water
- Heat the oil in a large pot, then add the carrots and onion. Cook over a high heat until it begins to brown, about 5 minutes. Ensure that it browns a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.
- Stir in the tomato puree/paste and cook for 2 minutes to caramelise.
- Stir in all the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes. Skim any scum that appears on the surface.
- Place a fine mesh sieve over a large bowl and strain the mushroom stock into it. Discard the solids from the sieve.
- Add the mushroom stock back to the pan and simmer for a further 15 minutes to concentrate the flavors.
- Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.