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Mushroom "Bone" Broth

An Incredible Umami Flavor Lift

By: Pam Smith, RDN

My Virtual Flavor Kitchen was filled with countless delicious and nutritious mushroom dishes you can make in your own kitchen (Go to my Instagram profile to find more mushroom recipes and dish inspiration).

Want to get the flavors that make this meal magical? They’re all available at!

Mushroom "Bone" Broth


  • 1 cup mushrooms (shiitake, portabellas, crimini, white buttons), finely chopped

  • 1 cup mushroom stems, trimmings and/or portabella gills

  • 1/2 yellow onion, coarsely chopped

  • 1 small carrot, coarsely chopped

  • 2 tablespoons chopped garlic

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon P.S. Flavor!™ Smokey Southern seasoning

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning

  • 2 tablespoons sherry vinegar

  • 1/2 cup lower sodium tamari or soy sauce

  • 2 cups water, vegetable or chicken stock


  1. Preheat oven to 425º F.

  2. Toss the mushrooms, onion, carrot and garlic in olive oil and seasonings. Spread out on a sheet pan and roast until brown, about 30 minutes.

  3. Scrape the roasted vegetables into a pot, and deglaze the sheet pan with the sherry vinegar. Add the water or stock and tamari and bring to a simmer. Cover, reduce the heat to moderate, and simmer for about 1 hour.

  4. Pour the broth through a fine strainer into a heatproof bowl. Reserve until use.


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