Mushroom Broth

by | Jun 17, 2015 | 21 comments

Mushroom Broth - Cook Republic

I have yet to try bone broth. I probably never will. I have never claimed to be a vegetarian. I do enjoy my occasional chicken, more frequent fish and the odd bowl of bolognese. But despite its professed health benefits, the idea of drinking very meaty concentrated stock made from bones doesn’t appeal to me. A broth is essentially a stock more concentrated in flavour so you can enjoy it straight up as a hot beverage rather than use it as a base for cooking.

As an alternative to bone broths, I started experimenting with rich mushroom broths that have slowly warmed me up to the vegan broth drinking culture. This umami flavoured broth, I will happily down every winter morning if need be.

Mushrooms - photo by Sneh Roy

Mushroom Broth - Cook Republic

The idea of creating a mushroom broth isn’t new, but the carefully balanced flavour structure of this broth that I have been trying to concoct will make you want to drink this frequently – in a big mug. When mushrooms are cooked and concentrated slowly, they release nutrients that are known to boost your immunity.  I have a lot of love for mushrooms. They are the underdogs of the great meat free movement, the only non-animal natural source of Vitamin D.

Did you know that when mushrooms are exposed to sunlight or the UV light in sunlight, they naturally generate Vitamin D? Vitamin D enhances bone strength and calcium absorption and is needed much more in winter when the sun refuses to come out on most days. Aussie mushroom farmers often expose harvested mushrooms to UV light to boost their Vitamin D content. You can also do this at home by placing your regular store bought mushrooms in gentle winter sunlight for an hour prior to cooking.

Mushroom Broth - Cook Republic

Mushroom Broth - Cook Republic

Regular consumption of a broth like this over a prolonged period is known to reduce age degeneration, provide concentrated doses of potassium to reduce cholesterol and provide a comforting natural cure to the age-old cold and flu. I love that this simple yet delicious recipe can travel in a hot thermos for weekend meanderings through the bush and also transition to a sophisticated entrée in a shallow soup plate sprinkled with some chives and truffle oil. I like to make a big batch and freeze it in one cup portions, so I can pop one in a mug and microwave it when I need a hot boost on a cold morning.

I used a mix of Swiss Brown, mixed forest including pine, oyster and shiitake mushrooms. You could also add enoki, shimeji, portobellos or white button mushrooms. The flavour profiles of all mushrooms are slightly different with the underlying tone being earthy and robust. Shiitake mushrooms are one of the most nutrient dense mushrooms around barring the medicinal varieties and are easily available here on our Australian mushroom scene. Be sure to build your broth on a shiitake base along with more meaty varieties like Portobello.

Mushroom Broth - Cook Republic

Mushroom Broth - Cook Republic

Mushroom Broth - Cook Republic

Mushroom Broth - Cook Republic

Mushroom Broth - Cook Republic

 

MUSHROOM BROTH

A robust, slow simmered, clear broth of mushrooms packed with that coveted umami flavour and nutrients is perfect for sipping from a big, huggable mug on a particularly cold day. Great for vegans!
Print Recipe Rate / Comment
Course // Dinner, Winter
Cuisine // Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 litre

Ingredients

  • 3 tablespoons macadamia oil
  • 2 leeks, trimmed and sliced
  • 5 garlic cloves, skin on and crushed
  • 1 inch piece of ginger, sliced
  • 1 large bay leaf
  • 250 g Swiss brown mushrooms
  • 150 g shiitake mushrooms
  • 100 g oyster or pine mushrooms
  • 20 g dried mixed forest or porcini mushrooms
  • 2 litres water
  • 2 ½ teaspoons sea salt flakes
  • 5 sprigs of thyme

Instructions

  • Roughly chop all the mushrooms.
  • Heat oil in a 3.2lt cast iron casserole on high. Add leek, garlic, ginger and bay leaf. Sauté for a minute until leek starts caramelizing. Reduce heat to medium and add the mushrooms. Cook for a couple of minutes, stirring constantly until mushrooms are glazed and starting to sweat. Add the thyme, water and salt.
  • Reduce heat to low, cover with a lid and simmer for an hour. Strain the broth into a large jug. Enjoy hot, topped with chives or pack away in glass jars for later.
  • Broth will keep in glass jars in the fridge for up to 3 days. Broth will freeze well in freezer safe containers for up to 2 months.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Note – This recipe was developed for Australian Mushroom Grower’s Association.

RELATED RECIPES

SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

21 Comments
  1. Rosa

    A wonderfully fragrant broth anf gorgeous mushroom pictures!

    Cheers,

    Rosa

    Reply
  2. Sally

    So much gorgeousness, I can’t cope! I’ll have to make this for Brendan, mushrooms are a favourite, thanks Sneh.

    Reply
  3. Tori@Gringalicious.com

    I love mushrooms but even if I didn’t your pictures would make me want to try this! Gorgeous!

    Reply
  4. cynthia

    Mesmerized by this warming broth and these absolutely stunning photos, Sneh! You never cease to inspire me. So lovely!

    Reply
  5. Abby | Lace & Lilacs

    These photos are absolutely incredible, Sneh. I love the sound of this broth! <3

    Reply
  6. Coco in the Kitchen

    You look so warm & cozy in that pic. I love it.
    This broth sound lovely. I will wait for our fall to start (as we are going into summer here in the States) and make a batch.

    Reply
  7. Christie

    Wow, just wow Sneh! Definitely whipping this up on the weekend! What did you do with all the mushrooms? I’m assuming they could be reused in a casserole or maybe blitzed as a sauce or soup.

    Reply
    • Sneh

      Put them in a green mash with veggies and grains for my chickens 🙂

      Reply
  8. Hannah | The Swirling Spoon

    Beautiful! I can only imagine how much flavour and richness this would add to things in place of good old veg stock or even stock cubes (*hides face*). I am so glad I’m not alone in finding the idea of drinking bone broth not very appealing 🙂

    Reply
  9. Kulsum

    Looks gorgeous! I love bon broth but I’m sure this is even better!

    Reply
  10. JJ - 84thand3rd

    Sold and sold. An egg poached in broth is one of my favourite quick meals, I think I need to make a big pot of this (and clear out space in the freezer…) stat!

    Reply
  11. sue|theviewfromgreatisland

    Our farmer’s market has the most amazing mushroom stand, I’ll have to stock up and try this, it’s just so rich looking!

    Reply
  12. Gourmet Getaways

    Awesome, awesome photos!!!

    Julie & Alesah
    Gourmet Getaways xx

    Reply
  13. Meg

    250 Swiss brown mushrooms, or 250g? I’m sorry, probably a dumb question 🙁 Can’t wait to try this and want to get it right.

    Reply
    • Sneh

      ha ha, 250g :-). Will fix it now!

      Reply
  14. Amanda

    Made this tonight and it was amazing. It had a real depth of flavour to it Perfect comfort food for winter coming up. Thanks for sharing!

    Reply
    • snehroy

      Thanks for your lovely comment Amanda. Glad you loved it!

      Reply
  15. Karen

    If the types of mushrooms you used are not readily available, would any type or combination get the same results? It looks delicious.

    Reply
    • Sneh

      yes absolutely! x

      Reply

Trackbacks/Pingbacks

  1. 19 Excellent Beef Broth Substitutes For Your Favorite Stews - […] 9. Mushroom Broth […]

Submit a Comment

Your email address will not be published.

Recipe Rating