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Wild Mushroom Stock


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  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1 1/2 tablespoons olive oil
  • 2 onions diced
  • 4 ounces fresh mushrooms sliced
  • 2 medium carrots sliced
  • 2 celery stalks diced
  • 2 leek tops sliced
  • 4 thyme sprigs - (to 6)
  • 2 bay leaves
  • 6 parsley sprigs roughly chopped
  • 3 sage leaves (or a pinch of dried sage)
  • 3 garlic cloves chopped
  • 1 teaspoon sea salt
  • 9 cups spring water


Servings 6


Step 1

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

Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary).

Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.

Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup.

This recipe yields 6 to 8 cups.

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