Mushroom Stock

13 75 99
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 5 min 6
Mushroom Stock
Health Highlights


1 leaf Bay leaf
454 gm Cremini (Italian) mushroom (quartered)
1 tbsp Extra virgin olive oil
1 bulb Garlic
2 cup Leek (sliced)
4 sprig Parsley, fresh
10 peppercorn Peppercorn
1/2 cup Porcini mushroom, dried
4 sprig Thyme, fresh
2 cup Water (boiling)
6 1/2 cup Water
1/4 cup White wine, dry
2 cup sliced Yellow onion


Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.

Cut off pointed end of garlic just to expose cloves; set aside.

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; sauté 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); sauté 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes).

Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes.

Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week

Nutrition Facts

Per Portion

Calories 99
Calories from fat 24.8
Calories from saturated fat 3.7
Total Fat 2.8 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.7 g
Cholesterol 0.1 mg
Sodium 35 mg
Potassium 581 mg
Total Carbohydrate 14.6 g
Dietary Fiber 3 g
Sugars 4.4 g
Protein 3.7 g

Dietary servings

Per Portion

Vegetables 3.5

Energy sources


Meal Type(s)