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)