Mushroom Stock

  • Share

Category : Recipes, Soups, Vegetarian

Mushroom StockMaking soup stock is a fairly simple process, but getting the flavors balanced can be a little tricky sometimes. Not so with this mushroom stock. It’s made with the tough stems and trimmings from fresh mushrooms (though dried mushrooms could be used instead, if necessary). Just about any combination of flavorful mushrooms will work easily and taste wonderful.

I make this nearly every time I cook with mushrooms since I nearly always have trimmings left over. You can freeze it for use in recipes later, if you like. And I do like!

  • Prep Time:
    10 min
  • Cook Time:
    15-20 min
  • Ready In:
    30 min
Servings: Makes about 1 cup
  • 2 cups soup stock or water (I used homemade vegetable stock)
  • 1/2 cup mushroom trimmings, stems, or pieces (Cascadia Mushrooms, Bellingham)


Combine the stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

Serving Suggestions:

Use as the basis of mushroom or other soups, or in Pasta with Mushroom Sauce.

Food Sources:

Cascadia Mushrooms, (360) 714-8859 Mon-Fri 9am-5pm, Bellingham

Related Posts with Thumbnails

Post a comment