Mushroom Broth

By SmartyPlants | October 22, 2021
Yields about 14-15 cups
Mushroom broth turns our soups, stews, and gravies into something very, very special. Mushrooms add an “umami” flavor that is hard to put your finger on—it’s just yummy. And, who knew that making your own Mushroom Broth would be so simple? Phill was tired of buying the sodium-heavy, expensive, store-bought Mushroom Broth, so he hopped into the SmartyPlants test kitchen, and came up with his own version. You can even store this delicious elixir in your freezer for up to 6 months, and pull it out anytime you need it. Bravo!

Ingredients

1  yellow onion, roughly chopped
8 cloves garlic, roughly chopped
16 cups water
1 8 oz. bag dried mushrooms, any type, we like porcini
1 sprig fresh thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions

  1. In a large pot over medium-low heat, sauté the onion for 5 or 6 minutes, while stirring. Add the garlic, and sauté for another 2 minutes, while stirring. Add a splash of water if anything sticks.

  2. Add the 16 cups of water, dried mushrooms, sprig of thyme, salt and pepper. Bring this to a simmer, and cook over low heat for 25-30 minutes.

  3. Let your Broth cool completely, and then strain it into a freezer safe container, removing the mushrooms and herbs. Place the strained mushrooms and herbs into a clean dish towel, twist and squeeze the towel over your reserved Broth, to get every last drop of Broth, and then discard the mushrooms and herbs.

Recipe Notes

Store in the fridge for a week, or in the freezer for up to 6 months.


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