Mushroom Stock


by: Chi Town Kitchen

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.


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serves: 1-2

1/2 cup dried porcini mushrooms

2 teaspoons olive oil

1 onion, coarsely chopped

1 carrot, chopped

1 large garlic clove, sliced

2 mushrooms (sliced, plus any trimmings)

2 teaspoons tomato paste

1 tablespoon fresh marjoram (or 1 teaspoon dried)

1/2 cup dry white or red wine

1 tablespoon flour

salt and freshly ground pepper

Nutrition Facts
Mushroom Stock

Servings Per Recipe: 1

Amount per Serving

Calories: 389

  • Total Fat: 9.7 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 151 mg
  • Total Carbs: 42.2 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 12 g
  • Protein: 5.6 g

how is this calculated?

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1.  Cover the dried mushrooms with 3 cups hot water and set aside.

2.  Heat the oil in a saucepan over high heat. Add the onion, carrot, garlic, and fresh mushrooms and their trimmings. Saute, stirring occasionally, until well browned, about 10 minutes.

3.  Reduce the heat to medium, stir in the tomato paste, marjoram, and wine, and sprinkle on the flour. Once the wine has reduced to a syrupy consistency, after about 3 minutes, add the porcini, their soaking water, 1/2 teaspoon salt, and a little pepper. Simmer for 20 minutes, then strain. The stock can be frozen.

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