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.
Servings: 8 servings
Calories: 70kcal
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