Mushroom Stock | How to Make Mushroom Stock

Mushroom stock is a necessity in the modern kitchen. The richly flavored broth adds a meaty savoriness, or umami, that appeals to vegetarians, vegans and meat-eaters alike. This recipe is neutral in flavor which makes it ideal for any cuisine, from Italy to China. This recipe may easily be halved or quartered. Freeze in small portions and add this magical elixir to sauces, stews and soups.


Mushroom Stock

  • 2 tablespoons extra-virgin olive oil
  • 4 cups (658 grams) roughly chopped onions
  • 2 cups (165 grams) roughly chopped celery
  • 2 cups (283 grams) roughly chopped carrots
  • 2 garlic heads, root ends removed, skin on
  • 8 cups (567 grams) fresh mushrooms (stems and tops, any variety, wild is always better, hen of the wood are the very best)
  • 1/2 bunch of thyme
  • 2 cups (68 grams) dried mushrooms (a mixture of shiitake, porcini, crimini, morels)
  • 1/2 tablespoon whole black peppercorns
  • 3 bay leaves
  • 1/2 bunch parsley stems
  • 3 cups dry white wine
  • 8 quarts water


  1. Heat the oil in a large stockpot over high heat until it begins to shimmer. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook for 2 more minutes. Reduce the heat to low and cook until the onions are translucent, about 20 minutes.
  2. Add the garlic heads and fresh mushrooms and cook until the mushrooms stop exuding liquid. (The mushrooms will give off plenty of liquid and will gradually absorb it back up).
    Add the 16 quarts of water and bring to a boil over high heat. Reduce the heat and simmer, skimming any foam, scum, and fat that rises to the top.
  3. Add the thyme, peppercorns, bay leaf and parsley to the stock pot, stirring.
  4. Brush the dirt off and rinse off the dry mushrooms, but don’t soak them. Pour in the white wine and bring to a boil over high heat. Simmer until the liquids are reduced by half, about 1 hour. Add to the stockpot with the liquid, making sure not to get the last bits at the bottom the may still have dirt or grit.
  5. Cook for 1 to 1½ hours, until rich and tasty.
  6. Use a small pot to scoop out the stock and strain it through a china cap, chinoise, or fine-mesh strainer. DO NOT SMUSH, MASH, OR PRESS ON THE INGREDIENTS. The stock will become cloudy. You can gently tap the strainer to make it drain faster.
  7. Divide the stock among containers and refrigerate for up to 3 days or freeze for 3 months.

Kitchen Tips

  • Dried mushrooms, once exotic and only to be found in Asian neighborhoods or for a pretty penny in Italian neighborhoods, are now widely available to large chain grocery stores. They last for years and are available in larger amounts online.

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