• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Condiments

    Easy Mushroom Stock / Broth

    Published: Mar 24, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Jar of broth with text: Easy Mushroom Stock.
    Table with broth in a jar and text: How to make mushroom broth.
    Broth in a jar with text: Homemade Mushroom Broth.

    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.

    Table with mushroom broth in a jar.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs 
    • More Mushroom Recipes
    • More Seasonings and Sauces
    • 📖 Recipe
    • 💬 Comments

    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.

    Jar of broth.

    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

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: 1 onion and carrots in a pot, 2 tomato puree added, 3 remaining ingredients added.

    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.

    Collage: 1 pot of stock, 2 straining, 3 simmering.

    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.

    Tips 

    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.

    Serving Suggestions

    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.

    Measuring jug of broth.

    Variations

    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.

    Special diets

    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.

    Storage 

    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.

    FAQs 

    Is mushroom broth good for your health?

    100%! The vitamins and minerals in mushrooms can help nourish your body and promote better gut health.

    What mushroom is best for immune health?

    Reishi mushroom is known to have the most immune boosting benefits, but they all do to some degree.

    Are mushrooms vegetables?

    Although mushrooms are classified as vegetables, technically they are part of the fungi kingdom.

    Can you buy mushroom broth?

    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.

    What is the difference between stock and broth?

    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!

    Mushroom Wellington
    Mushroom Stroganoff
    Herb & garlic Stuffed Mushrooms
    Portobello Mushroom Steaks
    Vegan Fajitas with mushrooms
    Mushrooms on Toast
    Mushroom Tart

    More Seasonings and Sauces

    Old Bay Seasoning
    Baharat Spice Blend
    Pumpkin Pie Spice
    Tartar Sauce
    Homemade Ketchup
    Sriracha Aioli

    Looking down at a jar of mushroom stock and mushrooms.
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    📖 Recipe

    Jar of mushroom stock on a table.

    Mushroom Stock

    Kate Hackworthy | Veggie Desserts
    Make this homemade Mushroom Stock recipe quickly and easily with everyday ingredients. Use it for soups, stews, sauces, risotto and more. Makes 1 litre / 4 cups.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Condiments
    Cuisine American
    Servings 20
    Calories 16 kcal

    Equipment

    • Soup pot
    • Fine Mesh Strainer

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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.
    Dried mushrooms aren't an everyday ingredient and can be left out, but they really add a wonderful depth of flavor. You can find them in Whole Foods, Trader Joe's and larger grocery stores.
    Serving Suggestions
    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.
    Variations
    Add a kick of spice by adding a pinch of cayenne pepper or dried chili flakes to the seasonings.
    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.
    For a salty flavor and a dose of minerals, add dulse or kombu to the broth while it's simmering.

    Nutrition

    Calories: 16kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gSodium: 126mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 1036IUVitamin C: 1mgCalcium: 5mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Condiment Recipes

    • Cheese Sauce
    • Easy Refried Beans
    • Frozen Berry Compote
    • Cherry Syrup
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. alacarte

      December 30, 2021 at 10:26 pm

      5 stars
      Delicious! I'm drinking it as is. What a wonderful way to use up blue oyster and shiitake stems and other mushroom bits.

      Reply
      • John Rhoe

        November 15, 2022 at 5:59 pm

        5 stars
        I usually just take the easy way and quarter my mushrooms into my crockpot add a pinch of salt and a splash of water, cover the pot, turn on high and come back after a few hours. This sounds great!

        Reply
    2. Rosa

      December 04, 2021 at 10:08 am

      5 stars
      It was so good! I saved the strained solids and used it in bolognese sauce!
      It seemed a pity to discard all that good stuff.

      Reply
    3. B

      May 24, 2021 at 2:33 pm

      5 stars
      This was the most wonderful broth and so easy to make! Definitely going to be making some more again soon.

      Reply
    4. Wanda

      March 26, 2021 at 4:35 am

      5 stars
      Made a batch to freeze it to use up some fridge mushrooms! Thanks for all the great tips!

      Reply
    5. Traci

      March 24, 2021 at 2:42 pm

      5 stars
      Where has this recipe been all my life? So easy and so versatile...def a keeper! Thanks for sharing 🙂

      Reply
    6. Biana

      March 24, 2021 at 2:40 pm

      5 stars
      This stock looks so flavorful! Will be perfect to make a delicious beef and mushroom soup with!

      Reply
    7. Julie

      March 24, 2021 at 2:07 pm

      5 stars
      There's so much flavor in this stock and I can use this as the base for so many different recipes.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts