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–+ servings

Mushroom Broth

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Serves 4
Fresh and dried mushrooms fill this easy mushroom broth with rich, umami flavor. Use it in my vegan ramen recipe, or in risottos, soups, and sauces.

Ingredients

  • 2 medium yellow onions
  • 2 tablespoons extra-virgin olive oil
  • Stems from 1 pound shiitake mushrooms
  • 8 ounces cremini mushrooms, halved
  • 10 cups water
  • 1 garlic bulb, halved horizontally
  • 1- inch piece fresh ginger, halved
  • ½ ounce dried shiitake mushrooms
  • 3 tablespoons tamari
  • 1 teaspoon black peppercorns
  • 3- inch piece kombu

Instructions

  • Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.
  • Heat the olive oil in a large stock pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for 10 minutes, or until the onions are soft and browned.
  • Add the water, onion skins, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste.