Easy Mushroom Broth
Ever leave mushrooms a little too long and they wrinkled and dry? Good news: they're deliciously salvageable thanks to this mushroom broth recipe from Pam Farley of Brown Thumb Mama. We love this recipe so much because it reminds us that even veggies that are a bit wrinkly or limp still have lots of flavor to share with the world!
- 1 c (or more) thinly sliced Imperfect mushrooms (such as crimini, shiitake, or button)
- 1 yellow onion, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves garlic, peeled
- 1/2 tsp dried oregano
- 5 whole peppercorns
- 1 tsp sea salt
- 5 c water
- Bring the water to a boil and add the veggies and spices.
- Simmer gently for 45 minutes to 1 hour until it develops a rich color.
- Pour the broth through a colander, coffee filter, or chinois a bit at a time, until everything is strained out.
- Pour broth into your favorite containers. Label and date these containers so you can easily see what it is and know when to use it by when you open your fridge.
- Store in your refrigerator and use or freeze within a week.
Recipe Notes and Variations
Quick veggie broths like this can be a delicious home for all of your forgotten, excess, or wilting fridge veggies like limp carrots, half an onion, the end of a bunch of parsley, and that stubbornly hard-to-finish core of celery. It's useful beyond just soup. Use it instead of water to cook your rice, quinoa, or beans, add a splash to stir-fry, steam your artichokes in it, use it as a base for a quick pan sauce or in a homemade stuffing!
To learn more about using veggie broths and other sustainability and cooking tips, check out Brown Thumb Mama's blog!