Don't buy brand new mushrooms to make mushroom stock! In this post, I'll show you how to make mushroom stock from kitchen scraps. It's so much cheaper!
Assumptions
You know what they say about assuming, right?
Yeah.
So sometimes I assume that if I can find an ingredient at the grocery store here, everyone else can easily find that ingredient too. But it's not always true! And I've had a few people ask me about mushroom stock. I always buy cartons of it and I figured that they sold them everywhere. Well, I guess not.
Oops.
Make Your Own Mushroom Stock
Since I did a post on how to make your own vegetable broth from kitchen scraps last month, I thought I'd do a post about how to make mushroom stock this month. So now all your broth and stock needs are covered! Mushroom stock is a great staple to keep on hand if you don't eat meat—the deep, rich flavor and color makes it a great substitute for beef stock.
Like vegetable broth, most mushroom stock recipes call for lots of fresh mushrooms and vegetables. Some of them even use dried mushrooms too. And I am way way way too cheap to buy expensive dried mushrooms just to make stock. Even the fresh mushrooms add up in cost if you're using more than just the white variety. So I set out to come up with a mushroom stock recipe that, like vegetable broth, used kitchen scraps. Cheap! No waste!
So if you have your freezer bag started for vegetable broth, you'll want to start another freezer bag for scraps to use to make mushroom stock. And now, whenever you make something with mushrooms, instead of trimming the stems, pop them off and put them in the freezer bag. The more kinds of mushroom stems you have, the better—I used white, cremini, portobello, and shiitake mushrooms in this batch of stock. (Bonus: Pulling off the stems instead of cutting the ends off will help you save on prep time too.) Leek trimmings, skins and trimmings from onions and shallots, carrot peels and trimmings, and leaves and ends of celery can be added to the bag too. But make sure your bag consists of about half mushrooms. (This is mushroom stock, after all!) Oh, and everything you put in the bag should be clean—nothing dirty, nothing rotten, nothing moldy.
About the Recipe
When you're ready to make your stock, combine the frozen scraps with double the amount of water in a large Dutch oven or stockpot. So if you have 4 cups of scraps, add 8 cups of water. You can also add a minced clove of garlic or two, a bay leaf, springs of parsley, thyme, or sage, and even some fresh veggies if you like. A splash of red wine is a nice addition too. If you want to make the stock into mushroom broth, just season it to taste with some salt and pepper when it's done cooking. Easy!
Bring the mushroom stock to a boil and then let it simmer partially covered on low heat for 45 minutes. After 45 minutes, uncover the pot and let it simmer for 30 minutes more. Let the stock cool and then pour it into a bowl through a fine mesh strainer. Use a wooden spoon to press the vegetables against the strainer in order to extract as much stock as possible. You can use the stock immediately, keep it in the fridge for about a week, or freeze it for a few months.
I like freezing mine flat in freezer bags. (Need some freezer labels so you remember what you have frozen and when it needs to be used by? Oh, we have some!) You can stack them in your freezer and they'll take up a minimal amount of space. When you're ready to use the stock, let it thaw in the fridge for about a day.
This post was originally published on February 5, 2013.
Ingredients
- 2 cup frozen mushroom stems
- 2 cup frozen vegetable scraps onion and shallot skins, carrot and celery trimmings, etc.
- 3 sprigs parsley
- 1 garlic clove minced
- 1 bay leaf
- 8 cup water
Instructions
- Combine all ingredients in large Dutch oven or stock pot.
- Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more.
- Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible.
- Discard solids and store stock in a plastic container or freezer bag.
Kelly @ Inspired Edibles says
Love the idea of recycling kitchen scraps and there's nothing old about this recipe! It looks fresh and gorgeous. Good ol' fashion winter warmth. Thanks for the tutorial Kiersten.
Jennifer says
yum!! I've never thought about using scraps but it totally makes sense.
Jessi says
I am a little embarrassed that I have never made this! Now I will make a Mushroom stew!
Kiersten says
The stock is awesome in stews and soups. It's great for risottos too!
Dara says
I love the recycling! I never make my own stock - now I just feel lazy.
JulieD says
Totally awesome, I love this!!! I need to do this more often!
Maria Tadic says
This is a good habit to get into... i use so many onions, carrots, celery, etc in cooking and always throw the ends away. Great way to minimize waste! Good tip!
Kaitlin says
I was determined to track some down after I asked you about it, and I finally found some a couple weeks ago! Will have to try making my own now 🙂 I love cooking quinoa in it!
Kiersten says
I'm glad you found it! The kind that you buy is always good in a pinch, but I'm trying to have homemade stocks and broths on hand now--they are so much cheaper!
Jenn @therebelchick says
Even just the picture of the stock looks like a delicious soup, I can imagine the flavor it would add to any recipe!
Kiersten says
I know! I took pictures of the strained stock too, but they were so boring. 🙂
shelly (cookies and cups) says
Totally easy! I am doing this for sure!
Alanna @ One Tough Cookie says
This is such a great idea! Just the other day, I was frying up mushrooms for something and making veggie broth at the same time, and it never occurred to me to save the mushroom stems!
Jackie @ The Beeroness says
I love this! I could give up beef for mushrooms. I wonder if this would be a good use for the slow cooker that I don't really love. Slow and low is good for broth.
Kiersten says
I bet it would be! I'm going to try that next time I make broth or stock...
dixya @ food, pleasure, and health says
I could just eat that broth alone! I usually buy broth/stock but now I am totally inspired to make my own and freeze it .
a farmer in the dell says
this is a great reminder to stop being so lazy and use up my scraps!
Sarah says
I never thought of doing this. Thanks for sharing!
Batya says
This is such a great idea! I've always gone with store-bought, but this stock recipe is straight-forward and it will give my scraps another lease-on-life. I can't wait to use it in my (by way of Sprouted Kitchen) edamame wonton soup, which calls for mushroom stock. Sweet!
Kiersten says
Ooh, I'm going to have to make that too. 🙂 I keep meaning to give wonton making another try (I had a bad experience with them a few years ago--let us never speak of it again!).
Lisa @ Greek Vegetarian says
This is fantastic. I love this idea! You could you also add a bit of balsamic vinegar or worcestershire sauce to intensify the flavour.
Kiersten says
Definitely! I've also heard that tomato paste is a good addition, although I haven't tried it myself.
Liz @ A Nut in a Nutshell says
Thank you SO much! My daughter is a vegetarian and this will be SO helpful!
Shop with Me Mama says
This is a great idea using the scraps! And it looks sooo good!
Aggie says
Oh I love this so much!! I cringe at waste too, need to follow your lead on the freezer bag idea to get started on veg or mushroom stock - that broth looks awesome, great color.
Sara Kuntz says
Hi! I LOVE your blog...I do the exact same thing! It is so to freeze your scraps and I also hate wasting food...Bravo to you!
Kiersten says
Thank you! 😀
Mary @ Fit and Fed says
Yep, I feel a little guilty whenever I throw away a mushroom stem, because this is the better alternative. But I have one mushroom-hater at home so I don't get to cook them often. I like the way you froze the stock flat in a freezer bag, that looks like a great idea.
Kiersten says
I have the tiniest little freezer, so I need to make the most of my space! 🙂 Whenever we go grocery shopping, it's like Tetris trying to get everything to fit.
Mary @ Fit and Fed says
Then I'm even more impressed that you save all the scraps in your tiny freezer.
Karen says
It drives me crazy that I can't find organic mushroom stock without a special trip to an inconveniently located Whole Foods. I love the kitchen scraps approach - with as many mushrooms as I go through, the collection should build up quickly!
Kiersten says
Oh, I'm the same way--not one week goes by where I'm not using a pound or two of mushrooms. 🙂
Natalie @ Once Upon a Cutting Board says
I don't think I've ever seen cartons of mushroom stock in my grocery stores, just mushroom bouillon cubes. I love your idea for making your own; I actually started a kitchen scrap freezer bag after your last post - I have yet to use it but can't wait!
Kiersten says
That's funny, I don't think I've ever seen mushroom bouillon cubes! But I can get the cartons here. 🙂
[email protected]'s Recipes says
haha..good thing that I do eat mushroom stems. Maybe I should save them from now on!
Kiersten says
I used to just cut the very bottoms from the stems, but now that I make broth with them, I just take the whole thing off. It's actually kind of nice because now I save a little time not having to trim all those stems!
Robin (Masshole Mommy) says
I love when I can re-use scraps from my kitchen. I hate wasting stuff.