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Mushroom Broth

  • SERVINGS: MAKES 4 CUPS
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1/4 cup vegetable oil
  2. 1 1/2 pounds white mushrooms, finely chopped
  3. Reserved Portobello mushroom stems, brushed clean
  4. 1/2 Spanish onion, coarsely chopped
  5. 2 teaspoons chopped garlic
  6. 2 cups dry white wine
  7. 1/2 cup soy sauce
  8. 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
  9. Pinch of salt
  10. 1/2 teaspoon herbes de Provence or thyme
  1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
  2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
  3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.
Make Ahead The broth can be refrigerated for up to 4 days.