Mushroom Stock

Shiitake mushrooms add a rich, bold flavor and also provide a variety of beneficial phytonutrients. Be careful not to overcook this stock.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 quart water
  • 12 oz. white mushrooms
  • 6 sprigs parsley (with leaves)
  • 1 large onion, sliced
  • 1 leek (white part only), sliced
  • 1 stalk celery, sliced
  • 2 oz. dried shiitake mushrooms
  • 1 Tbsp. minced garlic
  • 1½ tsp. black peppercorns
  • ¾ tsp. dried sage
  • ¾ tsp. dried thyme

Directions

  • Combine all the ingredients except fresh thyme in a 6-quart slow cooker; cover and cook on low for 6–8 hours.
  • Strain, discarding solids. Stock will keep in the refrigerator for 1–2 weeks.

Recipe Information

Serves: 8

Ingredients

  • 1 quart water
  • 12 oz. white mushrooms
  • 6 sprigs parsley (with leaves)
  • 1 large onion, sliced
  • 1 leek (white part only), sliced
  • 1 stalk celery, sliced
  • 2 oz. dried shiitake mushrooms
  • 1 Tbsp. minced garlic
  • 1½ tsp. black peppercorns
  • ¾ tsp. dried sage
  • ¾ tsp. dried thyme

Directions

  • Combine all the ingredients except fresh thyme in a 6-quart slow cooker; cover and cook on low for 6–8 hours.
  • Strain, discarding solids. Stock will keep in the refrigerator for 1–2 weeks.

Nutrition Information

Nutrition Information
Amount per serving
Calories10
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium30mg
Total Carbohydrate1g
Dietary Fiber1g
Sugars1g
Protein0g