Mushroom Broth
Mushroom Broth
Yield 2-4 quarts
Ingredients
- 2 tbsp Ghee, coconut oil, or butter
- 4 cups Mushrooms, shiitake, maitake, cremini, porcini fresh or dried
- scraps or 1 whole Onion, halved
- scraps or 3 large Carrots
- scraps or 3 large Celery
- scraps or 4-5 cloves Garlic
- 1/2 inch Ginger, peeled + roughly chopped
- 1 whole Lemon
- 1 tsp Black peppercorns, whole
- to taste, 1-2 tsp Sea salt
- Pro Tip: Save scrapes from cooking in a bag or container in your freezer to use when it is time to make a batch of homemade bone broth.
Instructions
- In a large stock pot, sauté the mushrooms in the ghee, coconut oil or butter for 2-3 minutes until aromatic.
- Add the rest of the ingredients to a large stock pot.
- Fill with filtered water, at least 3 quarts, covering all the ingredients.
- Bring to a boil over high heat.
- Reduce to a simmer and cover with a lid, slightly tipped.
- Let the pot simmer for 1-2 hours.
- Turn off the heat and let cool at least 1 hour.
- Strain and store in quart jars or a large topped container.
- Fill ice cube trays, or muffin tins and freeze, then pop into a ziplock or storage container to freeze up to three months. We like to freeze in mason jars, but leave enough room for expansion, at least 1 inch lower from the widest point of the jar.
