Since my Korean mushroom porridge recipe post recently, I’ve encountered several requests on how to make your own Easy Homemade Mushroom Stock. So here it is! Beside porridge, this versatile homemade mushroom stock can be used for making risotto, vegetable soup, etc.
This is an easy recipe with everyday ingredients found easily in all supermarkets. The star of the stock is mushroom and you could use any type of white or brown mushrooms.
Since I chanced upon some Portobello on promotion, I decided to use them for this mushroom stock. I’ve thrown in some oyster mushroom just because I want to clear them out from the fridge. 😛
1 punnet (approx 200 g) brown mushroom – I’m using a mix of Portobello + oyster
5 pcs dried porcini mushroom (optional) – soak in a little water
1 large carrot – cut into chunks
1 large yellow onion – cut into chunks
3 cloves garlic – peeled and smashed
1 bay leaf
6 cups (1.5 ltr) water
1 ½ tsp salt
Black pepper to taste
1 tbsp cooking oil
Cut the mushroom into quarters.
In a large pot, add in cooking oil and sauté onion, carrots and garlic until fragrant.
Add in mushroom and bay leaf and toss well.
Pour in water and season with salt and pepper.
Bring to boil, cover and simmer for 45 mins.
Strain the stock and it is ready to use.
To freeze, pour stock into freezable air-tight container and store in freezer for up to 3 months.