Wild Mushroom Broth

By Molly O'Neill

Total Time
2 hours 10 minutes
Rating
4(8)
Notes
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Ingredients

Yield:One quart
  • 1ounce dried cepes, porcini or other wild mushrooms
  • 2pounds white mushrooms
  • ½pound shiitake mushrooms
  • 1sprig fresh thyme
  • ½teaspoon black peppercorns
  • 3quarts cold water
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

1 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.

  2. Step 2

    Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

Ratings

4 out of 5
8 user ratings
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Cooking Notes

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Christine

I'm sure it's delicious, but this recipe seems incredibly wasteful. The cost for the mushrooms alone would be over $20 at my preferred grocery store - could be more depending on your local purveyors. You end up with one quart of broth. Ouch.

BAdams

Delicious. Added mushroom stems from the Fresh and Wild Mushroom Stew. Froze the leftover broth.

Carla

This is great to use in risotto.

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