Using Mushrooms in Everyday Broths and Bowls

Mushrooms can bring depth of flavor and a sense of warmth to simple home cooked dishes. This overview focuses on adding mushrooms to broths, soups and grain bowls in a relaxed, approachable way.

Choosing mushrooms for broths

Dried shiitake, porcini and mixed mushroom blends are often used to make flavorful stocks. Some people also include slices of lions mane, maitake or oyster mushrooms for added texture.

You can keep things simple by working with one or two varieties at a time and noticing how they change the aroma of the pot.

Basic mushroom broth method

Combine dried mushrooms with water in a pot and gently simmer them for a period of time. After simmering, strain out the solids and reserve the liquid as a base for soups or noodles.

Fresh mushrooms can also be sautéed first and then covered with water or stock to deepen their flavor.

Building comforting bowls

Use mushroom broth as the base for simple soups with vegetables and noodles or grains. Top bowls with a few sautéed mushroom slices, herbs and a drizzle of oil or tamari.

Leftover broth can be stored in the refrigerator for a short period or frozen in portions for later use.

Note: This article shares general information about cooking with mushrooms and is not medical advice. Always check with a qualified professional if you have questions about your own situation.

For dried mushroom mixes and pantry ingredients, you can explore the Valhalla Store selection.