Roasted Mushroom Broth
Use this warm, earthy, and savory roasted mushroom broth for your favorite mushroom soups, stews, risottos, and pilafs!
Servings: 2 quarts
- 3 ⁄4 pound mixed mushrooms or mushroom stems chopped into 1⁄2-inch pieces
- 1 yellow onion skin on and halved crosswise
- 3 cloves garlic smashed
- 1 tablespoon olive oil
- 2 quarts cold water or Chicken Bone Broth
- 1 ⁄4 cup dry white wine
- 6 sprigs thyme
Preheat the oven to 425°F.
Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.
Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.
Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly. Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternatively, you can freeze the broth for upto 6 months, making sure to allow plenty of headspace if you're using glass jars.