Upcycle Your Shrooms: How to Make Your Own Mushroom Broth 

Step 1

Save Your Scraps

Next time a recipe calls for mushrooms — whether common varieties like Button and Cremini or exotic ones like Oyster, Shiitake, or Chanterelle — don’t throw those stems away. Instead, toss them into a gallon-size freezer bag with other vegetable scraps like Carrot peelings, Onion skins, and Celery leaves, and save them for future broth endeavors. Got some mushrooms you bought with the greatest of culinary intentions, but that are about to go bad? Into the freezer they go!

Step 2

Get Cooking

Ready to make some broth? Pull out your freezer scraps and get cooking!

Crock pot: Add 8 cups of water for every 4 cups of scraps to your crockpot. Toss in some herbs for extra flavor. Good choices include Peppercorns, Bay Leaves, minced Garlic, Thyme, and Sage. Set it and forget it — cook on low for 8-10 hours and resist the temptation to stir.

Instant Pot: your Instant Pot with mushroom and veggie scraps, add some herbs, then cover with 8-10 cups of water. Press the manual button and set for 30 minutes. Release the pressure using the natural-release method.

Step 3

Strain and Season

After letting your broth cool a bit, set a colander over a large bowl. Carefully pour your mushroom stock into the bowl, letting the colander catch all the scraps. If you want a super-clear broth, you can strain again, this time using a fine-mesh sieve over another bowl. Season to taste with salt and pepper. You can even add a splash of red wine if you like. And voilà! You now have a delicious savory broth to use for all your warming winter soups.

Step 4

Store Your Stock

Your homemade mushroom stock will stay good in the fridge for about five days. Made more than you can use? Pour the leftovers into mason jars, making sure not to fill past the fill line, and pop the liquid into the freezer. Thaw in the fridge for 12-24 hours before using. Then just add vegetables, grains, beans, or meat, and dinner is done!