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Recipes/ Sauces & Condiments/ Tips & Hints/ Vegan Recipes/ Vegetarian Recipes

How to Make Mushroom Stock from Kitchen Scraps

How to Make Mushroom Stock from Kitchen Scraps

How to Make Mushroom Stock from Kitchen Scraps

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!


You know what they say about assuming, right?


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.


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!

Frozen Mushroom & Veggie Scraps

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!

How to Make Mushroom Stock from Kitchen Scraps
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.

Frozen Mushroom Stock
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.

Mushroom Stock from Kitchen Scraps Recipe

Kitchen Scrap Mushroom Stock

I hate wasting perfectly good vegetables to make mushroom stock—using kitchen scraps is a cheaper, less wasteful alternative!
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes


  • 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


  • 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.


If you want to make broth rather than stock, simply season the stock with salt and pepper to taste after it's done cooking.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

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  • Reply
    Kelly @ Inspired Edibles
    February 5, 2013 at 8:09 am

    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.

  • Reply
    February 5, 2013 at 8:25 am

    yum!! I’ve never thought about using scraps but it totally makes sense.

  • Reply
    February 5, 2013 at 9:01 am

    I am a little embarrassed that I have never made this! Now I will make a Mushroom stew!

    • Reply
      February 5, 2013 at 4:20 pm

      The stock is awesome in stews and soups. It’s great for risottos too!

  • Reply
    February 5, 2013 at 9:09 am

    I love the recycling! I never make my own stock – now I just feel lazy.

  • Reply
    February 5, 2013 at 10:13 am

    Totally awesome, I love this!!! I need to do this more often!

  • Reply
    Maria Tadic
    February 5, 2013 at 10:19 am

    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!

  • Reply
    February 5, 2013 at 10:47 am

    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!

    • Reply
      February 5, 2013 at 4:18 pm

      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!

  • Reply
    Jenn @therebelchick
    February 5, 2013 at 10:50 am

    Even just the picture of the stock looks like a delicious soup, I can imagine the flavor it would add to any recipe!

    • Reply
      February 5, 2013 at 4:16 pm

      I know! I took pictures of the strained stock too, but they were so boring. 🙂

  • Reply
    shelly (cookies and cups)
    February 5, 2013 at 10:52 am

    Totally easy! I am doing this for sure!

  • Reply
    Alanna @ One Tough Cookie
    February 5, 2013 at 10:55 am

    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!

  • Reply
    Jackie @ The Beeroness
    February 5, 2013 at 11:02 am

    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.

    • Reply
      February 5, 2013 at 4:15 pm

      I bet it would be! I’m going to try that next time I make broth or stock…

  • Reply
    dixya @ food, pleasure, and health
    February 5, 2013 at 11:23 am

    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 .

  • Reply
    a farmer in the dell
    February 5, 2013 at 3:49 pm

    this is a great reminder to stop being so lazy and use up my scraps!

  • Reply
    February 5, 2013 at 4:23 pm

    I never thought of doing this. Thanks for sharing!

  • Reply
    February 5, 2013 at 6:34 pm

    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!

    • Reply
      February 7, 2013 at 9:49 am

      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!).

  • Reply
    Lisa @ Greek Vegetarian
    February 5, 2013 at 7:06 pm

    This is fantastic. I love this idea! You could you also add a bit of balsamic vinegar or worcestershire sauce to intensify the flavour.

    • Reply
      February 7, 2013 at 9:47 am

      Definitely! I’ve also heard that tomato paste is a good addition, although I haven’t tried it myself.

  • Reply
    Liz @ A Nut in a Nutshell
    February 5, 2013 at 7:16 pm

    Thank you SO much! My daughter is a vegetarian and this will be SO helpful!

  • Reply
    Shop with Me Mama
    February 5, 2013 at 8:34 pm

    This is a great idea using the scraps! And it looks sooo good!

  • Reply
    February 5, 2013 at 9:03 pm

    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.

  • Reply
    Sara Kuntz
    February 5, 2013 at 9:10 pm

    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!

  • Reply
    Mary @ Fit and Fed
    February 5, 2013 at 9:21 pm

    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.

    • Reply
      February 7, 2013 at 9:46 am

      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.

      • Reply
        Mary @ Fit and Fed
        February 7, 2013 at 11:16 am

        Then I’m even more impressed that you save all the scraps in your tiny freezer.

  • Reply
    February 5, 2013 at 10:05 pm

    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!

    • Reply
      February 7, 2013 at 9:43 am

      Oh, I’m the same way–not one week goes by where I’m not using a pound or two of mushrooms. 🙂

  • Reply
    Natalie @ Once Upon a Cutting Board
    February 5, 2013 at 11:13 pm

    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!

    • Reply
      February 7, 2013 at 9:41 am

      That’s funny, I don’t think I’ve ever seen mushroom bouillon cubes! But I can get the cartons here. 🙂

  • Reply
    [email protected]'s Recipes
    February 6, 2013 at 12:43 am

    haha..good thing that I do eat mushroom stems. Maybe I should save them from now on!

    • Reply
      February 7, 2013 at 9:38 am

      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!

  • Reply
    Robin (Masshole Mommy)
    February 6, 2013 at 7:22 am

    I love when I can re-use scraps from my kitchen. I hate wasting stuff.

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