The Beef Broth Alternative Cooks Reach For When Depth Matters

Bone broth can be a game changer in the kitchen. Whether you incorporate the ingredient into pots of soups or gravy or stir the liquid into ramen and risotto recipes, the savory addition brings new dimensions of flavor to your favorite foods. But if you're seeking an alternative to a meaty beef broth that still packs a punch in terms of flavor, look to mushrooms.

For meat-free diners, the rich flavor of beef can be exchanged for broth made with mushrooms. A mushroom broth has much more impact than a standard vegetable broth. And with so many mushrooms to choose from, broths can take on the smoky flavors of shiitake or nuttier palates of porcini. Mixing a variety of mushrooms together can yield a broth that is ready to deliver natural beefiness in vegan menus that won't have any eater missing the presence of animal products. Plus, as an aspiring chef, you'll be able to control the flavors that come into your planned menus. 

Both fresh and dried mushrooms can be used to flavor the broth. Dried mushrooms bring a deeper, more concentrated taste to the batch. If you are also using fresh mushrooms, both caps and stems can be tossed into simmering pots. Consider sauteing the pieces in extra virgin olive oil before using them in your broth recipes for even more flavor.

In addition to using an assortment of mushrooms to flavor your meat-free broth, garlic, yellow onions, ginger, and tamari can bulk up your recipe with umami power. You can also experiment with adding kombu to a mushroom broth recipe. Toss in black peppercorns and other whole spices of your choosing, like cloves, allspice berries, or nutmeg. Mushroom broth can be flavored with an assortment of herbs, like our shiitake mushroom and herb broth recipe made with bay leaf, parsley, and thyme. For those who do eat meat, double down on flavors and try making stock with both beef and mushrooms for maximum flavor.

After all of the ingredients have been simmered — plan on covering the pot for at least an hour — strain the broth through a sieve. Earthy and versatile, this ingredient is now ready to pour into your soups, stews, ramen bowls, and other dishes, offering satisfying flavor. Mushroom broth can even be used as a substitute for soy sauce in a pinch as you work to get dinner on the table.