Bone broth is traditionally used to support the immune system during times of illness and recovery. But it’s not the only food that people turn to for a little added support. Rather, medicinal mushrooms like reishi, shiitake and chaga, can also act as powerful allies. They help support your body during times of stress or when your immune system needs a little extra assistance. Plus, you’ll find both in this savory, deeply flavorful Medicinal Mushroom Broth with the added boost of garlic, onions and fresh sage.
What is Mushroom Broth?
Mushrooms broths are sipping broths made with or seasoned by mushrooms. Like other bone broth recipes, this broth is intended for sipping. But, you can also use it as the foundation for soups and stews, sauces or other dishes.
Mushroom broths have a deep, savory flavor with rich umami notes. In this recipe, slow-roasted garlic and onion sweeten the broth. And tossing a few sages leaves into the pot at the very end gives mushroom broth a bright herbaceous note. Together, you’ll make a nutritious broth that still tastes good. Plus, it helps support your body during times of stress or when you need a little extra immune boost.
While many mushroom broth recipes are vegan or vegetarian, this recipe includes chicken bones – and it acts as a seasoned chicken bone broth. Therefore, it’s not only rich in the anti-inflammatory and adaptogenic properties of mushrooms, but it’s also a good source of various amino acids and protein.
Tips for Making Mushroom Broth
Making mushroom broth, or any broth, is fairly straightforward. If you can bring a pot of water to a boil, you can make broth. But, there’s a few key techniques that’ll ensure your broth comes out good every time.
- Roast most of the ingredients before you simmer them. Roasting bones, vegetables and mushrooms improves flavor and introduces savory notes into the broth.
- The frame of a roasted chicken, chicken backs and wing tips work well.
- You can also use beef bones, if you prefer them over chicken bones.
- Mind your temperature for the best flavor and gel. Grab these tips on getting your broth to gel.
- Add the fresh herbs at the end, to keep their vibrant flavor.
- Salt your broth when you serve it, otherwise the salt will concentrate as the broth cooks. As a result, your broth will be too salty and won’t taste good.
Medicinal Mushroom Broth Recipe
- 2 pounds chicken bones
- 1 medium yellow onion (halved)
- 3 bulbs garlic (halved)
- 3 medium celery ribs (chopped int 2-inch pieces)
- 1 tablespoon extra virgin olive oil
- 8 slices dried reishi mushroom
- 10 dried shiitake mushrooms
- 1/4 cup dried chaga mushrooms
- 3 slices astragalus root
- 3 tablespoons dulse flakes
- 1 cup dry white wine
- 4 quarts water
- 10 medium sage leaves
- Rimmed Sheet Pan
- Parchment Paper
- Stock Pot
Roasting for flavor.
- Heat the oven to 300 F, and line a rimmed baking sheet with parchment paper.
- Arrange the chicken bones, onion, garlic, celery, medicinal mushrooms, and astragalus on the baking sheet. Sprinkle them with dulse flakes, and then drizzle the olive oil over them. Slow-roast the ingredients together until fragrant, about 45 minutes.
Simmering the broth.
- Transfer the contents of the baking sheet to a stock pot or Dutch oven, and then pour in the wine and water. Bring to a boil over medium-high heat, and then immediately turn down the temperature to medium low and simmer, uncovered, at least 6 and up to 8 hours. Stir in the sage leaves about 20 minutes before turning off the heat.
- Turn off the heat, strain the broth and discard the solids. Serve immediately, or store in the fridge up to 5 days and in the freezer up to 3 months. Adjust seasoning with fine sea salt before serving.