• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

The Frozen Biscuit

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » How To » How to Make Shiitake Mushroom Broth

    Published: Sep 23, 2022 · Modified: Nov 23, 2022 by Erin · This post may contain affiliate links

    How to Make Shiitake Mushroom Broth

    Jump to Recipe Print Recipe
    Mushroom broth in a bowl with shiitake mushroom and garlic garnish.

    This warm and cozy shiitake mushroom broth is a delicious and wholesome broth made with a variety of meaty mushrooms, garlic and fresh herbs.

    A bowl of homemade mushroom broth with shiitake mushrooms garnished on top.

    This homemade shiitake mushroom broth is delicious to sip on warm, enjoy as a soup, or to use in cooking where any flavor of broth is appropriate.

    The addition of garlic, shallot and herbs compliment the flavors of all of the varieties of mushrooms which come out during the simmering process.

    Ingredients

    Mushrooms, sage, garlic, shallots, vinegar, salt and pepper.

    Mushrooms- use a variety of shiitake, cremini, baby bella, button, or oyster mushrooms amongst others. Almost any variety will make a delicious mushroom broth. Aim for about a half to a full pound of mushrooms.

    Sage- fresh sage can be substituted with dried sage leaves or bay leaf.

    Shallot- shallot can be substituted with sliced scallions.

    Garlic- don't substitute the fresh garlic with anything else.

    White wine vinegar- can be substituted with rice vinegar or omitted, as it's just for enhancing the flavor.

    Use salt and pepper to taste.

    Instructions

    Clean mushrooms by wiping away excess dirt with a dry or damp cloth.

    Peel garlic cloves and leave whole.

    Peel and slice shallot.

    Add all the ingredients, including the herbs, salt and pepper to a large stock pot.

    Mushrooms, garlic, shallot, sage, salt, pepper and vinegar in a stock pot.

    Cover the ingredients with water, and leave a couple of inches of space between the water level and the top of the pot.

    Aim for about 6-12 cups of water per half to whole pound of mushrooms, respectively. (The recipe card is written for a full pound of mushrooms.)

    Mushrooms, sage, garlic, and shallots in a pot of water.

    Next, simmer the pot on medium heat on a medium simmer for up to two hours.

    The longer you simmer the shiitake mushroom broth, the more intense the flavor becomes.

    It's done when it tastes good to you, usually between 1 ½ to 3 hours. Allow the broth to cool at room temperature for about a half hour before straining it.

    Strain the broth through a fine mesh strainer or colander to separate the rich liquid from the vegetables. Please note, you don't have to strain the vegetables away if you wish to leave them in.

    Straining the broth can be done directly into the container(s) that you are using for storage, or in a large bowl to later transfer into one or more small containers.

    The mushroom broth can be stored in the fridge for up to one week, or frozen in a plastic zip lock bag (once fully cooled) for up to three months.

    Or, you can enjoy it right away after straining.

    Mushroom broth in a bowl with shiitake mushrooms floating on top.

    Other how to recipes...

    • Instant Pot Bone Broth From Frozen Bones
    • How to Bake Butternut Squash in the Oven
    • How to Make Tomato Paste with Fresh Tomatoes
    • How to Make Mozzarella Cheese

    If you tried this mushroom broth, consider leaving your opinion of it (or questions) below in the recipe card.

    A bowl of homemade mushroom broth with shiitake mushrooms garnished on top.

    How To Make Shiitake Mushroom Broth

    A hot broth made of shiitake and other varieties of mushrooms, garlic, shallot and herbs to produce a rich and flavorful broth for sipping or cooking.
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: mushroom broth
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Servings: 8 servings
    Calories: 70kcal
    Author: Erin
    Cost: $5

    Equipment

    • 1 stock pot
    • 1 Knife

    Ingredients

    • ½ pound shitake mushrooms cleaned and sliced
    • ½ pound button, cremini, portabella or other variety of mushrooms cleaned and sliced
    • 2 shallots peeled, sliced in half
    • 10-12 whole garlic cloves peeled, one full head
    • 6-8 whole sage leaves
    • 1 tablespoon white wine vinegar
    • 10-12 cups water
    • salt and pepper to taste

    Instructions

    • Clean mushrooms by wiping away excess dirt with a dry or damp cloth.
    • Peel garlic cloves and leave whole.
    • Peel and slice shallot.
    • Add mushrooms, garlic cloves, shallot, sage, vinegar, salt and pepper and water to a large stock pot.
    • Simmer the pot on medium heat on a medium simmer for 1 ½ to 2 hours. You can simmer up to 3 hours for extra rich flavor.
    • Once the broth tastes as rich as you want, remove the pot from the heat and allow it to cool down at room temperature for a half hour.
    • Strain the broth through a fine mesh strainer or colander to separate the rich liquid from the vegetables.

    Notes

    Please note, you don't have to strain the vegetables away if you wish to leave them in.
    Straining the broth can be done directly into the container(s) that you are using for storage, or in a large bowl to later transfer into one or more small containers.
    The mushroom broth can be stored in the fridge for up to one week, or frozen in a plastic zip lock bag (once fully cooled) for up to three months.

    Nutrition

    Serving: 1g | Calories: 70kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 94mg | Potassium: 458mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « How To Make Chocolate Chip Cookies Without Brown Sugar
    How To Make Moon Tea »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Click for more rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    Roasted carrots and parsnips in a balsamic honey glaze.

    Honey Roasted Carrots and Parsnips

    Chocolate chip cookies baked without brown sugar on a baking rack.

    How To Make Chocolate Chip Cookies Without Brown Sugar

    How to Dry Cranberries

    Cheddar and Pomegranate holiday biscuits drizzled with honey butter on a baking sheet.

    Cheddar Pomegranate Holiday Biscuits With Honey Butter

    Whole, roasted chicken on a bed of sliced apples with sprigs of thyme in a cast iron skillet.

    Roast Chicken with Apples

    Salad bowl of baby spinach, goat cheese crumbles, dried cranberries, and walnuts with bowl of dressing.

    Cranberry Goat Cheese Salad with Walnuts

    Decorated gingerbread cookies with ribbon and icing on a table.

    How To Make Gingerbread Cookies Without Molasses

    Apple crumb bars arranged on a rack with a knife.

    Apple Crumb Bars with Cinnamon Streusel Topping

    A large bowl of red skin mashed potatoes with butter and herbs.

    Red Skin Mashed Potatoes

    Rolling pin rolling out Crisco pie crust dough.

    Crisco Pie Crust

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Tossed kale salad with apples and walnuts.

    Balsamic Pear and Walnut Kale Salad

    Razzleberry Pie

    Chocolate holiday shaped cookies on wax paper with a gold cup of melted drizzling chocolate and antique knife with ganache on a wooden surface

    Chocolate Mint Sandwich Cookies

    This Month's Top Recipes

    How to Dry Cranberries

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Stovetop Chili

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email