Mushroom broth is a great, plant-based alternative to bone broth. It supports your immune system and gut health, is full of vitamins and minerals and has antiviral qualities.
I love to sip this in the cold, winter months for a warming, healthy snack. It's also a great base for soup. Save the cooked mushrooms after straining and use them in other recipes, like this hearty Oat Risotto with Mixed Mushrooms.
yield: about 6 cups
prep time: 10 minutes
cook time: 60 minutes
total time: 70 minutes
Rich Mushroom Broth
16 ounces mixed, fresh mushrooms (I use whatever I have but try to always include shiitake)
3/4 cup mixed dried mushrooms (I use oyster and shiitake but you can use any)
9 cups water
2 Not-Chik'n Cubes
3 sprigs of fresh thyme
1 sprig of fresh rosemary
1 fresh bay leaf
1-2 Tablespoons vegan butter (optional)
Combine all of the ingredients in a large stock pot. Bring to a boil, reduce heat to low and simmer for about an hour.
Strain the broth through a fine mesh strainer.
Add the vegan butter and stir to melt it into the broth. This step is optional, but I like the added silkiness it gives the broth.
Add salt and pepper to taste.
Remove the herbs from the mushrooms and reserve the mushrooms for another recipe. They will keep in a ziploc bag or sealed container in the refrigerator for about 5 days.
Did you make this?
If you make this, I'd love to know how you like it. Please feel free to leave a comment.