Wild Mushroom Broth

By Molly O’Neill

Published January 9, 1993

Total Time
2 hours 10 minutes
Rating
5(10)
Comments
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Ingredients

Yield:One quart

  • 1 ounce dried cepes, porcini or other wild mushrooms

  • 2 pounds white mushrooms

  • ½ pound shiitake mushrooms

  • 1 sprig fresh thyme

  • ½ teaspoon black peppercorns

  • 3 quarts cold water

Ingredient Substitution Guide
Nutritional analysis per serving

1 calorie; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.

  2. Step 2

    Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

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Ratings

5 out of 5
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Comments

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Christine

I'm sure it's delicious, but this recipe seems incredibly wasteful. The cost for the mushrooms alone would be over $20 at my preferred grocery store - could be more depending on your local purveyors. You end up with one quart of broth. Ouch.

BAdams

Delicious. Added mushroom stems from the Fresh and Wild Mushroom Stew. Froze the leftover broth.

Carla

This is great to use in risotto.

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