Mushroom Stock

Written by Eydie Desser

I created this amazingly delicious mushroom stock, to get that yummy umami flavor, (the 5th taste sensation) as a substitution for  beef stock.  It’s perfect for the Black Bean Brisket recipe, and has many more uses, as well. Mushrooms provide antioxidants,  B vitamins and potassium, wonderful for heart health! 

Use this stock when you are making a hearty plant based bean stew or sauce, or even when sautéing vegetables and cooking grains—which totally elevates their deliciousness.


3 lbs assorted mushroom, including stems, washed:

I like to use this combo but truly, any mushrooms work well:

  • 1-1/2 lbs portobello mushrooms
  • 8 oz. shiitake mushrooms
  • 1 lb button mushrooms

Add water to cover the mushrooms by 2”, about 3-1/2 cups


Can be made 3 days in advance, and refrigerate, or freeze for up to a month in advance!

Preheat oven to 325℉

  1. Roughly chop all of the mushrooms.  Place 1/3rd of the chopped mushrooms into the bowl of a food processor and pulse, a few times, just until finely chopped. Remove from the processor and repeat with another 1/3rd of mushrooms, then the last 1/3rd.
  2. Poor finely chopped mushrooms onto a parchment lined ¾ full size sheet pan (21″ x 15″) or divide evenly on two ½ sheet pans (18″ x 13″).
  3. Place in the preheated oven and roast for 20- 30  minutes, until lightly brown.  Stir mushrooms every 10 minutes or so,  to ensure even browning.
  4. Transfer mushrooms to a 5-qt. stock pot.  Add enough water to cover the mushrooms by 2”, about 3-1/2 cups.
  5. Bring to a boil, then reduce to a simmer, and cook for 1 hour.
  6. Pour the mushrooms and the liquid in a large, fine mesh strainer, such as a chinois, into a 4-cup measuring cup,  or large bowl, pressing on solids to release all of the liquid.  Discard the mushrooms.
  7. At this point you can use the stock, or cool and refrigerate it for up to 3 days, or freeze it for up to 3 months.  If you want a richer stock for making a sauce, then return the broth to the pot and boil over high heat for 5-10 minutes or until liquid is reduced by a 1/4, to 3 cups.
  8. Cool and freeze in an ice tray or freezer safe container for up to 1 month.
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