Last weekend, we had my parents visit. It was so great having them around. One of the things we did together was make a BIG batch of mushroom stock concentrate! For the most part, I used the same recipe that I posted a couple years ago. It’s still super easy but it takes mostly all day. I tend to make a big batch every 10-12 months when we run out. In addition to what I posted before, I added a variety of dehydrated mushrooms this time.

Here is my setup to get everything started! I definitely used a canning pot instead of my usual stock pot, but hey- whatever works! Using dehydrated mushrooms to add a depth of flavor takes a lot more water but it ended up making a wonderful stock.

Here is what I used: 1-2 heads of garlic, 3 onions, 2 Costco sized mushroom containers, 3 different types of dehydrated mushrooms. You don’t need to use the dehydrated mushrooms and you can use however many types of fresh mushroom as you want. I also added fake salt (I’m on a low sodium diet), black pepper, and white pepper.

Put everything in the pot and cover with water. Keep checking the amount of water if you use dehydrated mushrooms, they absorb the water before giving back the flavor. Simmer for hours until the stock is where you want it.

Here the water is starting to simmer after I added probably 16 cups of water as the dehydrated mushrooms absorbed it.

Andrew captured this photo of me stirring while mom and I were chatting!

Next up we strained the stock— definitely a group effort!

I used a potato masher to get all the yummy mushroom flavor and liquid out 😊

Back in my stock pot (the normal one). Here is my mushroom stock, starting to simmer it down into concentrate to freeze. I keep going until it’s thicker and luscious and starting to stick to the spoon.

To store, I freeze the stock concentrate in ice cube trays and then transfer to a ziplock for long term storage.

Here are all my frozen mushroom stock concentrate ice cubes!

What do you want to read about us doing next??

Natalie