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A delicious, slow-simmered Mushroom Broth for vegetarians is the perfect healthy, umami boost you need during the colder months. Packed with vital nutrients and incredible flavour, this mushroom broth is comforting and nourishing.

Mushroom Broth being ladled into a glass jar.
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What is Mushroom Broth?

Just like a bone broth that is made by slow simmering fresh, nourishing ingredients, a mushroom broth is a vegetarian version made by simmering different mushroom varieties, vegetables and aromatics. The resulting broth is rich in flavour and nutrients and has immense health benefits.

My mushroom broth is easily made in one pot and keeps fresh in the fridge for up to a week.

It can be prepped ahead and frozen.

It is delicious as a warming drink and becomes the base of soups and stews.

Different mushroom varieties - enoki, oyster, shiitake, Swiss Brown and white cup mushrooms.

Ingredients & Substitutions

Mushrooms - Use a mix of different mushroom varieties that are available to you. Brown and darker coloured mushrooms have a richer, meatier flavour. Try a mix of Swiss brown, shiitake, Portobello, porcini and oyster mushrooms.

Leek - Leek is a great pre-biotic and imparts a lovely sweetness to the broth. Can be substituted with onion.

Ginger and Garlic

Bay Leaf and Thyme

How to make Mushroom Broth?

Add mushrooms and cook until caramelized and tender
  • Saute leek, ginger, garlic and bay leaf in oil until leek is caramelised and golden. Add the mushrooms and sauté until they start to sweat. Continue cooking until the liquid is reabsorbed and mushrooms are plump and concentrated with flavour.
  • Add water, salt and herbs and simmer for an hour.
  • Strain the broth into glass jars and store in the fridge for up to a week.

What to serve with Mushroom Broth?

You can use this mushroom broth to boost the flavour of this mushroom risotto or this minestrone soup. It can also be an excellent base for a vegan or vegetarian ramen.

If serving as a warm, nourishing broth for drinking, pair it with more robust dishes like Prawn Yakisoba, Dill Potato Salad, Potato Fish Cakes, Tofu Larb or a Veggie Burger.

Mushroom Broth in glass jars

More Mushroom Recipes

Recipe

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Mushroom Broth being ladled into a glass jar.

Mushroom Broth

5 from 1 vote
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!
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Author: Sneh
Course // Dinner, Winter
Cuisine // Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Calories: 116kcal

Ingredients

  • 3 tbsp olive oil
  • 2 leeks, trimmed and sliced (white only)
  • 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.

Nutrition

Calories: 116kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1002mg | Potassium: 457mg | Fiber: 2g | Sugar: 3g | Vitamin A: 543IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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