Ingredients
Why You’ll Love This Zero-Waste Mushroom Broth
Reduce food waste and infuse deep umami flavor into your meals with this homemade mushroom broth. It’s packed with nutrients, earth-friendly, and entirely customizable based on what you have on hand—especially great for making the most of mushroom stems and veggie peels.
This broth is a kitchen essential that supports your health and the planet—exactly what Earth Month calls for.
Step One
Gather Your Scraps: Store mushroom stems and veggie scraps in a freezer-safe bag until you have enough to make a batch. This is a great way to reduce waste over time.
Step Two
Simmer the Broth: In a large stockpot, add all ingredients and bring to a boil. Once boiling, reduce to low and simmer uncovered for 1–1.5 hours.
Step Three
Strain & Store: Remove from heat and strain through a fine mesh sieve or cheesecloth. Compost the leftover solids.
Step Four
Cool & Use: Let the broth cool, then store in glass jars or silicone freezer cubes. Keeps up to 5 days in the fridge or 3 months frozen.
Why This Recipe Works
🌍 Zero-Waste Cooking: This recipe reduces food waste by repurposing often-discarded scraps.
💪 Mushroom Nutrition: Extracts the benefits of adaptogenic fungi—like Lion’s Mane for focus or Oyster mushrooms for immune support.
🌱 Versatile Base: Use in risottos, soups, ramen, grains, or sip on its own as a mineral-rich tonic.
Sustainable Tips & Variations
- Don’t toss those mushroom stems! Store them in your freezer after cleaning and use when ready.
- Want extra umami? Add a dash of soy sauce or a piece of dried kombu while simmering.
- For more depth, lightly sauté the scraps in olive oil before adding water.