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A glass jug of mushroom stock in a rich brown color with mushrooms and herbs scattered around.
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5 from 10 votes

Mushroom stock recipe

Recipe for full-bodied mushroom stock with simple pantry ingredients. You need less than five minutes of hands-on time. With this broth you'll be well on your way to the tastiest soups, stews and sauces ever.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Stock/Broth
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 cups
Calories: 21kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • ½ cup dried mushrooms (I used shiitake but any type of mushrooms work for this, including porcini mushrooms, oyster mushrooms or a mix. Don't discard the mushrooms after making the stock. You can use them in other recipes.)
  • 2 bay leaves
  • 1 teaspoon allspice berries
  • 2 teaspoons black peppercorns
  • 2 teaspoons dried rosemary (use 2 tablespoons if using fresh rosemary)
  • 2 teaspoons dried sage (use 2 tablespoons if using fresh sage)
  • 1 teaspoon dried thyme (use 1 tablespoon if using fresh thyme)
  • 4 cups water
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Place all the ingredients for the stock in a saucepan or saute pan.
    Mushroom stock ingredients in soup pot.
  • Bring to a boil over medium heat. Cover the pan with a tight lid, lower heat to a simmer, and let the stock cook undisturbed for at least 30 minutes. You can even let it go longer if you have time, up to two hours.
    Mushroom stock or broth after cooking.
  • Turn off the heat, strain and use.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 305mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg