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.
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
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!
Now for the important part: what do you do with 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, Rice-a-Roni, beans-n-rice, and more (all of these recipes can be found in Better Than A Box)
What will you do with your mushroom broth? Tell us in the comments!
This article was shared on Clever Chicks, Butter Believer, Your Great Idea, Small Footprint Friday, Simple Lives Thursday, Thank Your Body Thursday, Fabulously Frugal Thursday, Party Wave Wednesday, Cast Party Wednesday, The Thrifty Home, and Wildcrafting Wednesday.