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It’s fast and easy to make mushroom broth! This recipe uses fresh and dried mushrooms for big flavor in just 15 minutes of simmering time.

Mushroom broth
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Need mushroom broth and can’t find it at the store? Or want an easy way to use fresh or dried mushrooms? Try this Mushroom Broth recipe! In just 15 minutes of simmering time, fresh and dried mushrooms add a massive amount of savory, earthy flavor. This easy recipe makes 2 quarts of broth, just enough for our Mushroom Risotto. It’s also perfect for mushroom soup, ramen, or any soup where you want to add depth in flavor. Here are the keys to this broth!

Ingredients in mushroom broth

Mushroom broth may sound like something you’ll have to simmer for hours. But this recipe is done in just 15 minutes! All you have to do is roughly chop some veggies, add water and simmer. Here are the ingredients that make it happen:

  • Fresh mushrooms: Best bet is to use baby bella or cremini for their robust, meaty flavor. You can also use white button mushrooms, or other types.
  • Dried mushrooms: The dried variety add lots of flavor here, so don’t omit them! We like to use dried porcini mushrooms, but you can use whatever variety you can find. See below.
  • Carrot & celery: Traditional broth ingredients that infuse aromatic flavor
Mushroom broth recipe

More about dried mushrooms

If you’ve never worked with dried mushrooms, they can seem daunting. But they’re a wonderful trick for adding big flavor! Here’s what to know:

  • Dried mushrooms are just that: mushrooms that have been dried out so that they’re pantry stable. Their flavor is more concentrated than a fresh mushroom, so they’re great for adding to broths and soups.
  • How long do they last? Dried mushrooms last indefinitely if you store them in a cool, dark place (per Food & Wine).
  • How to use them? You can throw them right into this broth! To rehydrate them if you’re not making broth: soak them in warm water for 20 to 30 minutes, then rinse.
  • What type to use in this recipe? We like dried porcini mushrooms for their intense savory flavor. Dried shiitakes would also work well.

Homemade mushroom broth storage info

How long can you store homemade mushroom broth? Here are a few notes on storage if you’re not ready to use the broth right away:

  • Homemade broth lasts 1 week refrigerated. It’s best to use within the first few days, but you can store it up to 1 week.
  • Freeze for up to 6 months for long term storage. Place it in a freezer safe container and freeze up to 6 months.
Mushroom broth

Ways to use homemade mushroom broth

Once you’ve made up a batch of mushroom broth, there are lots of ways to use it! Here are our top recommendations:

What are you making this broth for? Let us know in the comments below.

This mushroom broth recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Mushroom broth

Quick Mushroom Broth

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 15 minutes
  • Total Time: 18 minutes
  • Yield: 2 quarts 1x


It’s fast and easy to make mushroom broth! This recipe uses fresh and dried mushrooms for big flavor in just 15 minutes of simmering time. 




  1. Slice the baby bella mushrooms. Chop the carrot and celery.
  2. Add the fresh and dried mushrooms, carrot, celery, water, and salt to a saucepan and bring to a simmer. Simmer for 15 minutes.
  3. Strain out the vegetables. You can save the fresh mushrooms and eat them; just add salt or sauté them in butter! Use immediately, refrigerate for 1 week or freeze in a freezer safe container for up to 6 months.
  • Category: Broth
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Laura Lima says:

    I needed the shroom broth recipe to make Mushroom Bourguinon.
    Since I didn’t have this in time I substituted chicken broth. The recipes in the oven, so we’ll see.

  2. Susan Scott says:

    If I am making the mushroom risotto, can I make the broth then use the mushrooms from this process in the risotto? I’ve never tried mushroom broth before, and this sounds wonderful :)

    1. Alex Overhiser says:

      That should work!

  3. Olga Albren says:

    Thanks for this apparently awesome recipe, I am preparing this for an especial lunch with friends, no doubt they’ll be delisted and impressed

  4. Callen says:

    When do you put in the dried mushrooms?

    1. Sonja Overhiser says:

      They go in with the fresh mushrooms! We updated the instructions to clarify. Thank you!

  5. ella says:

    when do you add the water in this recipe? it’s not stated – i suppose after you add the veggies to the pot, when it says “simmer for 15”? but do you let the vege cook before adding the water?

    1. Sonja Overhiser says:

      This is a typo: great catch! We’ve updated the recipe to state to simmer the vegetables and water. Thank you!

      1. Anonymous says:

        To make fresh pasta and mushrooms.

  6. Steph Peterson says:

    Where do I find dry mushrooms? Do you have a source you recommend, or do you just use Amazon?