nutritional information

Per 1-cup serving:

  • Calories: 30
  • Protein: 0 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 2 g
  • Cholesterol: 0 mg
  • Sodium: 184 mg
  • Fiber: <1 g
  • Sugar: 1 g
Vegan Gluten-Free

‘Shroom Stock

Makes 6 cups

This is Terry's mushroom broth recipe, but you can also use prepared mushroom broth in his recipes to save time.
  • 1 Tbs. olive oil
  • 1 lb. button mushrooms, thinly sliced
  • 1 lb. portobello mushrooms, thinly sliced
  • 4 celery ribs, thinly sliced
  • 1 large onion, diced (including skin)
  • 1 large carrot, thinly sliced
  • 2 oz. dried shiitake mushrooms
  • 6 cloves garlic, unpeeled, crushed
  • 2 bay leaves
  • 3 sprigs thyme
  • ½ tsp. coarse sea salt
  • ⅛ tsp. cayenne pepper

Sauté all ingredients in pot for 5 minutes. Add 9 cups water; simmer 1 hour. Strain.

November 2009

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comments

best stock I have ever made! I love this recipe!! Double it and freeze in ice cube trays to make 1oz stock cubes and use as needed. :)

Lora Williams - 2012-11-19 21:14:34