Not everyone has had the chance to try mushroom stock, but they should. This stock is not like chicken or beef or even vegetable, but it contains more flavor and nutrients. Since you already know that mushrooms can be tasty and use them in your kitchen, then why not try making a stock too?
Read on to find out how to make the best mushroom stock, how to preserve it, and all the benefits it can have for you.
What is Mushroom Stock?
Whether you choose to use only mushrooms or want to add more vegetables and flavors, a stock is simply a cooking liquid that serves as a base for other soups. You might be familiar with bone stock or broth, but mushroom stock is also a good option.
Is stock the same as broth? Essentially, yes, they are the same. The main difference is that stock is usually made with bones, while broth is made with meat and vegetables. In this case, mushroom broth or stock is the same thing.
When making mushroom broth or stock, choose the ingredients that appeal most to you. Some people like to add miso or ginger for flavor and umami. Others choose to add scallions and soy sauce. While many prefer to simply use mushrooms, salt, and pepper.
You can follow this shiitake miso soup with tofu that contains both shiitakes and miso as a base for the stock. This white buttons mushroom soup with veggies is also a great way to use your mushroom stock. Another great recipe for a mushroom stock is this dryad saddle fiddleheads soup.
Here’s what you need to make your mushroom stock:
- 6 cups of water
- 4-6 cups of mushrooms
- 1 onion, chopped
- 1 celery, chopped
- 1 cup carrots, chopped
- Sea salt and pepper to taste
To prepare your favorite mushroom stock, do the following:
- Place all your ingredients on a pot over low heat.
- Allow the stock to simmer for at least 3 hours.
- Strain all contents and reserve the liquid.
- Save your mushrooms for future use.
- Serve or use the liquid, which is your mushroom stock.
3 Tips to Know When You Wonder How to Make the Best Mushroom Stock!
Tip #1. Choose the right mushrooms
Every vegetable is different, and so are mushrooms. Every mushroom has a unique flavor, but also special properties as well.
On one hand, shiitake mushrooms add depth and flavor, but they are also high in beta-glucans and lentinans. These are polysaccharides that can aid in reducing cholesterol levels, promoting gut health, and boosting immunity. Shiitake mushrooms also happen to be high in antioxidants and vitamin D.
Cremini mushrooms are also a great source of nutrients, including protein, calcium, iron, and vitamin D. These mushrooms give your stock an earthy, savory, and umami flavor, similar to portobello. Cremini mushrooms are also high in conjugated linoleic acid (CLA), which are known to be antioxidants and anti-tumor.
Finally, portobello mushrooms are a great choice that contains an earthy and meaty flavor. These mushrooms are also high in selenium, copper, and zinc, all of which are antioxidant minerals. They also happen to be high in B vitamins, potassium, and polysaccharides.
Tip #2. Pick the right secondary ingredients
With any stock, the trick is to always pick secondary ingredients that add flavor and depth but do not overpower your main ingredients. In this case, the stars of the show are your mushrooms, but why not add some more flavors?
Some good secondary ingredients include carrots, celery, onions, leeks, scallions, and turnips. All of these are flavorful but not strong enough to diminish your mushrooms. They also happen to be high in other important nutrients, like vitamin A, vitamin C, fiber, potassium, magnesium, calcium, and more. Ultimately, they can make your mushroom stock more nutritious.
Tip #3. Think of spices and seasoning
You certainly do not want to add so many spices and seasonings that your stock stops tasting like mushrooms. However, a little bit of extra flavor never hurts. You can try adding some spices, like nutmeg, pepper, paprika, cinnamon, ginger, and cumin. Other seasonings, like soy sauce, miso, apple cider vinegar, and white wine
How To Preserve Mushroom Stock
Your homemade stock should last about one week. While it lasts this long when refrigerated, you should try to eat it or use it within the first few days for the best flavor.
If you are trying to preserve your mushroom stock longer, let it cool down and then freeze it. Frozen stock can last up to six months when stored correctly.
Ultimately, you can also use your mushroom stock in other recipes. It is a delicious base for creamy sauces, such as this beef stroganoff with porcini mushrooms. It also works great in risotto or pasta, such as in this morel risotto. Finally, you can also try using it as a base for another soup, like this chicken and portobello mushroom soup.