Store-bought mushroom stock, any store-bought stock for that matter, is often dull with muted flavors.
I say skip the boxed broth and make your own.
Homemade mushroom stock is the versatile, accessible pantry staple that belongs in your freezer. It is easy to make and adds an earthy richness to your favorite recipes. And, making it hardly requires a recipe.
Just combine the mushrooms with a few aromatics (think leeks, onions, and carrots) in a large Dutch oven or stockpot and cover with cold water. Toss in a few sprigs of thyme, a couple of bay leaves, some garlic, or even sage for a floral note. Then bring everything to a boil, reduce to a simmer, strain, and enjoy.
When it comes to the mushrooms, I like a mix of cremini, shiitake, and porcini to give my mushroom stock a deeper, meatier flavor. The final mushroom stock is balanced and versatile enough to use in place of chicken or vegetable stock for soups and stews.
If you aren’t in a rush, you can even make this mushroom stock with mushroom stems and other kitchen scraps. Start a freezer bag and add mushroom stems, carrot peels, and onion ends as you cook. Once you have a full bag, you can follow the same steps to make an equally good stock.
For a stronger stock, reduce the liquid by one-third before using for an extra flavor kick.
Want to keep going with the mushroom trend? Try this Wild Mushroom Soup with Crème Fraiche for dinner or lunch.
- 1 lb mushrooms and/or stems (mix of cremini, porcini, white button, shiitake)
- 1 leek (roughly chopped)
- 1 carrot (roughly chopped)
- 1 small onion (cut in half)
- 1 head garlic (cut in half)
- 2 sprigs fresh thyme
- 2 fresh bay leaves
- 8 cups water
- 1/2 tsp kosher salt
- 1/4 tsp black peppercorns
- Add all ingredients to a large stock pot and cover with 8 cups cold water.
- Bring the stock to a boil, then reduce to a simmer and cook uncovered for 1 hour.
- Strain the stock, pressing down on the solids.