Roasted Mushroom Stock
Roast brown mushrooms and dried shiitake give a savoury, meat-free stock.
Roast brown mushrooms and dried shiitake give a savoury, meat-free stock.
2 L unsalted mushroom stock
Ingredients
- Brown mushrooms, halved800 g
- Dried shiitake30 g
- Onion150 g
- Carrot100 g
- Garlic10 g
- Olive oil20 ml
- Thyme5 g
- Cold water2.5 L
Method
Toss fresh mushrooms and chopped onion and carrot with oil. Roast at 210°C conventional heat for 25 to 30 minutes until browned.
Transfer to a pot, deglaze the tray with some measured water and add the remaining water, dried mushrooms, garlic and thyme.
Simmer gently for 45 minutes. Strain through a fine sieve, then a damp cloth to remove grit.
Reduce or dilute to the stated yield for your chosen batch size; leave unsalted.
Chef’s notes
- Use a small amount of dried shiitake for depth; too much overwhelms European mushroom dishes.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool rapidly in shallow containers or over ice, then refrigerate at 4°C or below for up to 3 days. Freeze measured portions for up to 3 months.
Allergens and diet
Vegan
Used in
Last refined · October 2026