This mushroom broth recipe is a simple way to add rich flavor and super-nutrients to your meals. It’s incredibly quick and easy to prepare, and packs some powerful nutritional benefits!
Mushroom Broth Health Benefits
Bone broth has long been a nutrient-dense staple in my kitchen, so I was excited to learn that mushroom broth offers its own healing benefits. It’s a completely different nutrient profile than traditional bone broth, but just as nourishing in its own way!
Mushrooms have been used in traditional medicinal preparations since ancient times. Different varieties of mushrooms offer different health benefits. Mushroom broth is rich in minerals, so it’s a great way to replenish the body when you’ve been sick or stressed.
Portobello mushrooms are the most common variety found in stores. They’re not considered medicinal, but they’re still nutritious and packed with flavor. For this mushroom broth recipe, you can get creative! Use leftover mushroom scraps so nothing goes to waste, or craft your own specific blend of medicinal mushrooms to harness their unique health benefits.
Below is a quick rundown of the main varieties of medicinal mushrooms. If you can’t find these in the grocery store, check online for dried mushrooms – they can be used for broth too!
- Reishi: nadaptogenic, immune-boosting, stress-reducing
- Shiitake: nutrient-dense, supports heart health, immune support
- Cordyceps: energy, endurance, vitality
- Lion’s Mane: focus, memory, concentration
- Chaga: anti-inflammatory, high in antioxidants
FAQs for this Mushroom Broth Recipe
Here are a few common questions about making homemade mushroom broth:
How do you use mushroom broth?
This mushroom broth recipe has so many uses! It can be sipped as a nutritional beverage or used in place of beef or chicken broth in a variety of recipes. It’s particularly amazing for flavoring sauces and gravies. You can also simply heat up your broth, add soba or ramen noodles and some veggies for a nourishing soup.
Do you use both the caps and stems to make mushroom broth?
Yep! Both the caps and stems are nutritious and should be included in your broth recipe.
Can I make this with dried mushrooms?
Yes, dried mushrooms make excellent mushroom broth. Use about one quarter the amount of dried mushrooms to replace fresh mushrooms.
Can I choose my own herbs and veggies to add to the broth recipe?
Definitely! My recipe is a nice base stock with tons of nutrition and flavor, but feel free to shake things up and add your own favorite seasonings, herbs, and vegetables.
What about those leftover veggies used in making mushroom broth?
You can incorporate them into soups & stews. Or combine them with the broth in a high-powered blender for a smooth mushroom-veggie soup.
How long does mushroom broth last in the fridge?
Store this homemade mushroom broth in glass jars in the fridge for up to a week. You can also freeze your broth in airtight, freezer-safe containers for up to 6 months.
Easy Homemade Mushroom Broth Recipe
Making this rich mushroom broth is super-easy ... it’s perfect for beginners or anyone short on time.
- 8 cups water
- 2 tablespoons olive oil or grass-fed butter
- 2 pounds fresh chopped mushrooms (or ½ pound dried mushrooms-rehydrated per package instructions), in the varieties of your choice
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 3 cloves garlic, chopped
- 2 bay leaves
- Salt and pepper to taste
- Heat the oil in a large stock pot.
- Add mushrooms, onion, carrots, celery and garlic.
- Sauté for 3-5 minutes, stirring frequently.
- Add water and bring to a boil.
- Reduce heat to low and simmer for one hour.
- Remove from heat and strain.
- Add salt and pepper to taste.
- Serve warm. Allow broth to cool before storing.