Why toss out the brown ends and tough stems of those mushrooms you use when turning them into a rich, flavorful broth is as simple as setting them to boil in some water for an hour? (There. I just saved you $4 on store-bought mushroom broth, too.) This basic recipe is unseasoned (no salt, herbs or spices) so that it’s as versatile as possible.
4 cups mushroom stems (like stringy shiitake stems) and trimmings, rinsed well and drained
6 cups water
Bring the mushrooms and the water to a boil in a large saucepan. Cover, reduce heat to medium-low, and simmer 1 hour. Strain the broth and discard the solids. It will keep 3 to 5 days in the fridge or up to 6 months in the freezer. Makes 1 quart/1 liter/4 cups