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Last week, Jackjack and I decided to get an extra-super-jumbo sized container of mushrooms at Costco. If you remember, we made a similar decision with carrots from Costco a few months ago. Many of you followed along with me on Facebook as we tried every recipe on earth to eat our way through those carrots!
Despite my best menu-planning intentions, we just couldn’t eat the giant tub of ’em fast enough. They got wrinkly and dry, and I could’ve thrown them in the compost bin. But they weren’t actually spoiled, just icky looking–so I decided to figure out a way to use them up.
Voila! Mushroom broth was born.
Mushroom Broth Ingredients
1 cup or more thinly sliced mushrooms
1 medium yellow onion, coarsely chopped
2 ribs of celery, coarsely chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon dried oregano
5 whole peppercorns
1 teaspoon sea salt
5 cups water
Mushroom Broth Instructions
Bring the water to a boil and add the veggies and spices.
Simmer gently for 45 minutes to 1 hour until it develops a rich color.
Now it’s time to strain the bits and pieces out of the broth. Since I don’t have one of these kitchenmajiggers, I had to fake it. A coffee filter placed in a regular mesh strainer is perfect!
Pour the broth in, a bit at a time, until everything is strained out.
Doesn’t it look amazing?
Now for the important part: what do you do with mushroom broth?
Uses for Mushroom Broth
Use it instead of water to add richness and flavor in your recipes:
- when making rice for Loaded Fried Rice
- add a splash to stir-fry
- steam your artichokes in it
- as a base for a quick soup
- in homemade stuffing, homemade Rice-a-Roni, beans-n-rice, and more (all of these recipes can be found in Better Than A Box)
I saute my mushroom in a little olive oils, and freeze them in small serving size plastic containers.
This is wonderful! My daughter is highly allergic to carrots and I’ve been having trouble finding any sort of broth without them in it! I am so going to be making this.
Great idea!! Thanks for sharing with Wildcrafting Wednesday!
I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!
The party goes on ALL weekend.
Jennifer @ The Jenny Evolution
http://www.thejennyevolution.com
I read somewhere, and it works for me, that the best way to keep mushrooms fresh is to place them in a paper bag (a lunch bag), roll up the top and place in the fridge.
I saute then freeze extra mushrooms 🙂
I bought that same container at Sam’s Club! And there’s only two in my household…! A tip I learned to keep mushrooms fresh longer–leave them in their package, but remove the plastic wrap. Tuck a folded paper towel around the top of the container ( I use a rubber band to hold the paper towel in place) and they seem to last much longer than you would think ,either in the veggie drawer or on a shelf in the fridge. I use one or two mushrooms in just about every meal!
Yes! Another way to get the same effect is to store the mushrooms in a PAPER bag–be sure to write “mushrooms” on the outside so you don’t forget them.
Tossing them would be just like throwing away your money. I love this idea and will use it myself.
What a great idea! Thanks for sharing it with us this week at Monday Funday!
Take care,
Trish
Wonderful! We shared with our readers at homesteadlady.com.
Being vegetarian but still wanting gravy at Thanksgiving time, mushroom gravy was born similarly to your broth! I don’t strain it, but I might if I used old funky looking mushrooms. Great idea, I love this!
I like to dehydrate them.
Visiting you from the Homestead Barn Hop. What a great idea. Mushrooms are so healthy, never thought though to make broth out of them. Pinning it!
This is on the top of my list for when we have a chest freezer. The only broth I’ve ever liked in the grocery store was the mushroom broth and they don’t sell it any more. But mushroom broth is so much tastier than the “normal” carrot-based broths!
I love using mushroom broth as a base for risotto and also to mix with veggies and udon.