This recipe is useful when cooking for vegetarian menus. It gives a rich color and taste to replace beef stock. When making stock at the restaurant we make larger batches than we would at home. We find if you use half a recipe, and augment with mushroom powder, it is very nice and as much flavor using half the amount of mushrooms.


  • 3 pounds cremini mushrooms or other varieties, washed and quartered (Note, cremini and dark colored mushrooms give the richest color to the stock)

  • 3 gallons cold water


Place mushrooms in large stock pot with cold water; bring to a simmer and cook for 2 hours; strain and reduce liquid to 1 gallon – reserve.

Note: stock may be thickened if needed for use as a sauce – 1 ½ teaspoon cornstarch per cup and would require seasoning (salt, coriander) as well.


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