This warm and cozy shiitake mushroom broth is a delicious and wholesome broth made with a variety of meaty mushrooms, garlic and fresh herbs.
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.
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.
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.
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.)
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.
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How To Make Shiitake Mushroom Broth
- 1 stock pot
- 1 Knife
- 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
- 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.