Are you throwing away all of your delicious veggie scraps? I’ve got a much better idea – savory vegetarian mushroom broth
I’m on a bit of a mushroom kick, which I think is probably due in part to all of that umami talk in my last post. Luckily the stars have aligned. Mushrooms are in season, I had a large carton that needed to be used, it’s Earth Day, and The Recipe Redux has challenged us to come up with a recipe that helps reduce food waste.
Lately I’ve been thinking more about how I could help out the environment (and save a few extra dollars on grocery bills) by starting a compost and garden. It’s our first spring season in the house and we’re even thinking about putting in a greenhouse as soon as we figure out what we’re doing! The compost is a manageable place to start (and a fitting weekend project). As a result, I’ve got veggie scraps on the mind.
There’s no better way to celebrate the planet and all the flavors and nutrients left hiding out in our vegetable scraps than homemade broth, so I had to to give my regular version a burst of added flavor (and immune-boosting nutrition) with mushrooms.
To make this vegetarian mushroom broth, you’ll need to store extra veggie scraps (the bits and pieces left after peeling, dicing, and juicing) in a reusable container inside your fridge or freezer until you have enough to make a big batch of broth. Once you have about 3-4 cups of scraps, simmer them with water, mushrooms, and herbs for an easy homemade broth with a punch of savory flavor you’ll notice. Trust me, you’re not getting all this umami out of a box.
5 WAYS TO USE THIS HOMEMADE SAVORY VEGETARIAN MUSHROOM BROTH:
- Pour into a mug and sip like a savory tea
- Simmer with cubed tofu, shiitake mushrooms, and greens for lunch in less than 5 minutes
- Use in place of water to cook udon noodles and other grains
- Use in place of beef broth in onion soup for a vegan-friendly version
- Use in place of oil when sautéing vegetables
- 16 cups water or enough to cover vegetables in pot
- 2 quartered sweet onions
- 1 halved head garlic
- 3 cups mushrooms
- 3-4 cups vegetable scraps
- 4 sprigs fresh thyme
- 3 bay leaves
- 2-4 teaspoons salt or to taste
- Add ingredients to a large stock pot (I use the steamer insert so I can easily remove the scraps at the end) and bring to a boil. Reduce heat to a simmer and cook about 90 minutes or until broth is flavorful and aromatic.
- Separate the scraps from broth by pouring through a strainer (or remove steamer insert from the pot to separate). Transfer broth into jars and store in the fridge or freezer. Scraps can be composted or discarded.
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