Sarasota's Mushroom Broth/Stock
Recipe: #5806
June 27, 2012
Categories: Carrot, Garlic, Mushrooms, Onions, 5-Minute Prep, Fat Free, Heart Healthy, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol Low Fat, Low Sodium, No Eggs, Vegan, Vegetarian, more
"Store bought Mushroom Broth/Stock can be pricey and sometimes way to salty for my tastes. This is a easy recipe and comes out very flavorful every time. When I cook with mushrooms, I always save the stems - I have a large baggie in the freezer, and when it is full ... it is time to make the broth. I do add some fresh white/button mushrooms; and, I also add some dried porcinis for a rich flavor; but this is easy to make. Unlike beef broth, I find mushroom broth very rich, so I tend to use less of it when cooking with it. It is also very good mixed with a beef stock."
Original is 7-8 servings
Ingredients
Nutritional
- Serving Size: 1 (605.6 g)
- Calories 130.1
- Total Fat - 8.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 1.4 mg
- Sodium - 80.3 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 3.8 g
- Sugars - 3 g
- Protein - 4.7 g
- Calcium - 28.4 mg
- Iron - 0.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Broth/Stock ... Add everything to a large stock pot. The water amount can vary according to the size of the pot you use. But, you basically want the mushrooms to be covered, by approximately 1/2" of water. Don't exceed 16 cups - 14 is idea if it covers all your mushrooms.
Step 2
Bring to a boil and then reduce to a simmer. Cook for 30 minutes, uncovered. Then strain the broth, return to the heat, add the worcestershire, season with salt, and continue to simmer until you are left with approximately 7-8 cups of broth, probably another 15-20 minutes. Cool, refrigerate or freeze, and ENJOY!
Tips
No special items needed.
0 Reviews
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