Pressure Cooker Wild Mushroom Broth
Step aside bone broth, you’ve got some healthy competition! One of the most affordable and delicious ways to get all the health benefits of mushrooms is in my homemade Pressure Cooker Wild Mushroom Broth!
Perhaps you’ve seen influencers talking about and advertisements for a whole host of new foods and supplements infused with wild medicinal mushrooms to take advantage of their health benefits. Click HERE to learn the Health Benefits of Mushrooms
Specifically Mushroom Coffees are gaining popularity, but let me be honest with you, while they very healthy they aren’t delicious.
I’ve tried so many different mushroom containing products, but would rather us all get the health benefits of mushrooms in a traditional, real food way. Not through some marketing slogan and pretty packaging.
And they are so expensive. Oy Vey!
As avid foragers, we keep our pantry filled with a wide variety of dried wild mushrooms to use in both broth and in a wide variety of recipes. (pictured below: Morel, Maitake, Chanterelle, Chicken of the Woods, Black Trumpet and lions mane)
But you don’t have to forage your own!
Dried wild mushrooms are readily available and very affordable. You can use any combination of wild mushrooms for broth, while there will be slight differences in flavors depending upon the variety(s) used, generally speaking all individual mushrooms and combinations work.
Speaking of affordable, $10 in dried wild mushrooms will yield you nearly a gallon of Wild Mushroom Broth!Â
How to Make Broth from Dried Mushrooms
To make broth from dried mushrooms, simply add all your ingredients to your pressure cooker…
And add water to the MAX fill line, roughly 1 gallon in a 6 quart pressure cooker.
Then pressure cook (high or standard pressure) for 40 minutes.
With soups and broths, it’s best IMHO to let them naturally depressurize to avoid making a mess. Since your pressure cooker is filled to the max line, not only will steam escape with quick depressurizing but liquid will also spit out everywhere.
Drain your Wild Mushroom Broth through a fine mesh strainer. It’s delicious sipped as-is from a mug but can also be used in any recipe calling for broth or stock.
For a double whammy of health benefits, feel free to add high quality bones to your wild mushroom broth too. You can also feel free to add extra vegetables and fresh herbs to your Wild Mushroom Broth. Carrots, celery, ginger, parsley, etc make great additions!
Here are a few related healthy mushroom soup recipes you might enjoy:
- Creamy Morel Mushroom Barley Soup
- Morel Mushroom and Ramp Chowder
- {Pressure Cooker} Creamy Shiitake Mushroom Soup
- {Pressure Cooker} Wild Mushroom Broth
- Chanterelle Mushroom Chowder with Crab & Corn
- Shiitake, Kale & White Bean Soup
- Keto Hungarian Mushroom Soup
Yours in Health,
Pressure Cooker Wild Mushroom Broth
Equipment
Ingredients
- 2 ounces dried wild mushrooms
- 1 medium onion
- 4 cloves garlic
- 1 gallon water (filtered)
- 2 medium bay leaves
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
Instructions
- Combine all ingredients in your pressure cooker.
- Cook under high or standard pressure for 30 minutes. Allow to naturally depressurize.
- Strain broth. Can be enjoyed as a broth to drink or used in recipes.
- Will keep in the refrigerator for 1 week or in the freezer for up to 6 months.
Video
Notes
