Mushroom Stock
By :Amanda Rae
Print Recipe
Votes: 2
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Onion, Red Wine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 ounce porcini mushrooms dried
  • 1 ounce shiitake mushrooms dried
  • 16 ounce white mushrooms cremini or portobello mushrooms, diced
  • 1 large onion diced
  • 1 leek green part only, well rinsed
  • 1 carrot peeled and diced
  • 2 cloves garlic chopped
  • 1 cup red wine
  • 2 tablespoon soy sauce or low sodium tamari if gluten free
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 teaspoon black peppercorns
  • 12 cups Water
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Onion, Red Wine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 ounce porcini mushrooms dried
  • 1 ounce shiitake mushrooms dried
  • 16 ounce white mushrooms cremini or portobello mushrooms, diced
  • 1 large onion diced
  • 1 leek green part only, well rinsed
  • 1 carrot peeled and diced
  • 2 cloves garlic chopped
  • 1 cup red wine
  • 2 tablespoon soy sauce or low sodium tamari if gluten free
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 teaspoon black peppercorns
  • 12 cups Water
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Soak porcini and shiitake mushrooms in 4 cups hot water while prepping other ingredients.
  2. Add fresh mushrooms and onions to Instant Pot inner pot. Press Sauté and sauté mushrooms and onions to soften and reduce in size.
  3. Add leek, carrot, garlic and wine. Stir, and allow wine to evaporate until wine doesn’t smell as pungent.
  4. Add all remaining ingredients.
  5. Press cancel to stop sauté function and close the lid of the Instant Pot. Press Manual and leave time at 30 minutes pressure cooking.
  6. When time has lapsed, allow for natural pressure release, waiting until silver button on lid drops. Remove lid away from you.
  7. Strain stock through sieve, strainer, or nut milk bag.
  8. Use immediately or store in fridge for 1 week or freezer for 3 months. Enjoy!
1 reply
  1. Jackie
    Jackie says:

    Delicious! I usually make a mushroom broth with only mushrooms and shallots. I thought I would try something different because I had some left over red wine. First of all, do try mushroom stock. Simple or complex it’s a a great flavor enhancer without meat. I like to add it to beef stew with beef broth. This recipe is so good, you could have it naked . No need to add much more.

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