This is one of my go-to broth recipes. Its filled with a ton of umami flavour and is very versatile. I use it often as a replacement for recipes that call for meat-based broths/stocks.
Recipe makes approx. 4 quarts (16 cups) – depending on how far stock is reduced
- 4 tbsp extra virgin olive oil
- 1 quart of mixed fresh mushrooms (such as: cremini, button, shiitake, portobello)
- 4 yellow onions, halved (leave outer peel on for a more deep-coloured broth and extra vitamins!)
- 2 medium bulbs of garlic, cloves removed and smashed (peels can stay on)
- 2 leeks, roughly chopped
- 1 fennel (bulb and fronds), roughly chopped
- 1 head of celery, roughly chopped
- 4 carrots, roughly chopped
- 1 quart dried shiitake mushrooms
- 1 tbsp peppercorns
- 5 bay leaves
- 1 bunch of parsley
- Optional: Parmesan cheese rind (only if you have a hunk of parm in the fridge already)
- Salt to taste
- 20 cups of water
- Preheat oven to 350. Toss fresh mushrooms in approx. 2tbsp of olive oil. Place on a sheet tray and roast in the oven for approx. 15-20 minutes or until golden brown.
- Pour 2 tbsp of olive oil into a large stock pot on medium heat. Add onions and garlic. Stir for a couple minutes or until fragrant
- Add all other vegetables (except for the dried shiitake mushrooms and oven mushrooms) and sauté on medium-high heat until all vegetables are coated, and aromatic (approx. 5-7 minutes).
- Remove mushrooms from oven and add to the stock pot.
- Pour in water and toss in dried shiitake mushrooms, herbs, peppercorns and rind (if applicable)
- Leave the stock to simmer on medium-high heat, stirring every 15-20 minutes. Simmer for at least 1 hour.
- The longer you cook and reduce the stock, the richer the flavour will be.
- Add salt to taste (quantity will be determined by how far the broth is reduced).
- Strain using a mesh sieve and enjoy!