Basic Mushroom Broth/Stock

Well, the Missus wanted Her Mushroom Risotto again.

And while I've already done a post on the risotto already; I thought I'd go ahead and post my very basic mushroom broth that I use to make the risotto and various mushroom soups and such; it's really simple. It's based on a recipe in the late Charlie Trotter's cookbook - Charlie Trotter Cooks at Home. The recipe is kinda hidden away in one of the soup recipes. There is a difference in the version I make. I use various mushroom trimmings that I freeze; the good stuff; you know chanterelles, oyster mushrooms, etc.....and in the case where the Missus wants a soup or risotto before I hit the two pound mark, I'll supplement with cremini mushrooms. It's a very nice broth.

Anyway, here goes:

Mushroom Broth:

2 Pounds Mushroom Trimmings or Cremini Mushrooms Chopped
3-4 Tb Extra Virgin Olive Oil
3 1/2 Quarts Water
1/2 Cup Dry White Wine
1 1/2 - 2 Cups Roughly Chopped Onion
1 Bulb of Garlic Chopped
1 Tsp Thyme
1 Tsp Oregano
salt and pepper to taste

- Add mushrooms to a cold stockpot. Turn up heat to medium-high and let sit until the mushrooms start giving up its liquid before stirring
- Add olive oil, garlic, onions, and saute until fragrant
- Add white wine to deglaze (the mushrooms will leave a bit of a "fond" in the pot)
- Add Thyme and Oregano and mix well
- Add Water and bring to a simmer
- Simmer for 2 hours
- Strain broth and add salt and pepper (if desired) to taste

You can freeze the broth - makes about 10-12 cups

We use it for our risotto instead of chicken or any other broth. I will also use it in addition to mushroom soaking liquid and reduce for pasta sauce.

I hope everyone is still doing well!

Have a great...and safe weekend!

Comments

[kat]

sounds and looks great!

[Lynnea]

That does look like a nice rich mushroom broth! I've spent time scouring the internet for such a a recipe...leave it to Charlie Trotter (and to you for finding it) to have a good recipe. My only question—you mention 11/2-2 cups roughly chopped...? something? I wonder if that is onion? Thanks for sharing, Kirk!

[Kirk]

It's quite good Kat!

Thanks for the heads-up Lynnea - the "onion" literally got chopped! ;o)

[Lynnea Fleming]

Hey Kirk, Just wanted to let you know I made the mushroom broth today and it is *so* delicious!! I’m freezing half of it but I’m already planning to use some of it for dinner tonight :) thanks for the recipe!! Hope you and the missus are staying well :)

[Kirk]

Awesome Lynnea! I'm glad the recipe turned out well for you. We have some in the freezer right now; but I've got to make more soon. Thanks so much for letting me know how it turned out! Happy Holidays and be safe!