Kitchen Basics: Mushroom Stock

Kitchen Basics: Mushroom Stock

3.8 of 5 (25)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 37.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.7 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Kitchen Basics: Mushroom Stock calories by ingredient
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If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair. If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.
Number of Servings: 12


    1 t canola oil
    2 leeks, white and light green parts only, sliced
    3.5 ounces shiitake mushrooms, chopped
    8 ounces baby portabella mushrooms, chopped
    3 medium carrots, grated
    1 tablespoon white wine, tomato juice, or lemon juice
    2 garlic cloves or 1 teaspoon grated ginger
    1/2 teaspoon black peppercorns
    3 sprigs fresh thyme
    4 parsley stems
    9 cups cold water


Place a large saucepan over moderate heat. Add the oil to the hot pan, then add the leeks to the hot oil and sweat for 3 minutes. Add the mushrooms and sweat for 2 minutes. Add the carrots and cook until the vegetables are tender. Add your acid of choice (wine, lemon juice or tomato juice) to deglaze the pan. Stir in the acid with a wooden spoon, scraping the bottom to lift up any "fond" (crust) on the bottom of the pan.
Add the remaining ingredients. Bring to a boil and reduce to a simmer for 40 minutes. Cool slightly and strain through a fine-mesh strainer. Cool completely if freezing.
Makes 6 cups, 1/2 cup per serving

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Member Ratings For This Recipe

  • 8 of 9 people found this review helpful
    This recipe has NO msg.
    Glutamate is found in abundance in virtually all natural foods - from meat, poultry, fish, cheese and milk (including human breast milk) to tomatoes, mushrooms and many other vegetables.
    MSG is a manufactured product.
    - 4/6/14

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  • 6 of 6 people found this review helpful

    Reply from CHEF_MEG (6/26/13)
    Sure! I use it almost anywhere that a chicken stock is called for in a recipe.
    Chef Meg

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  • Incredible!
    5 of 6 people found this review helpful
    This is WONDERFUL!

    I did make just one small change... Instead of using the canola oil, I substituted olive oil instead. I'm pretty sure that it didn't make any taste difference, but I always only use olive oil.
    - 5/31/11

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  • Very Good
    4 of 4 people found this review helpful
    Picture does NOT match recipe at all. Not just the sliced, uncooked white button mushrooms, but the white creamy liquid. If you follow the recipe, yours will not look like the picture, but it is delicious. - 2/22/15

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  • 4 of 5 people found this review helpful
    I would use anything other than canola oil! I have also made mushroom stock from just boiling the stems of large mushrooms and onions cilantro and garlic and if you are brave hot pepper flakes. - 1/14/15

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