I love making this simple mushroom broth concentrate. Easily stored as cubes in the freezer it brings depth to soups, stews, pastas and the like. The ingredients are simple, 3l of water, your mushrooms of choice, an onion and several pinches of salt to get the flavours going.
Note: Takes about 8 hours in a slow cooker and around 4 hours in an electric skillet.
- Preparing ingredients
- Storing and using
- 1 chef’s knife
- 1 soup pot or electric skillet
- Small meshed sieve/strainer
- 3L water
- 1 brown onion, halved
- 6 – 8 large white mushrooms, rough chopped
- Salt, a small amount to bring out the flavours
Preparing the ingredients
Gently rinse the mushrooms to remove any dirt, then chop them into large pieces.
Peel the onion then slice in half. Add everything to your slow cooker pot or skillet and add 3l of water.
Slowly reduce the liquid, at a simmer, until you have about 1.5 cups remaining. Remove the onion and the mushrooms.
You don’t have to but I strained the broth using a fine mesh.
Storing and using
If you are using a portion in the next few days, simply pour some into a reused glass jar and pop it in the fridge.
Otherwise, you can use an ice cube tray to make handy to use portions.
Chuck them straight from the freezer into your dishes, for that flavour boost.
Here are some more stock making posts and kitchen related thriftiness :