Mushroom Stock
Servings Prep Time
6servings 5 minutes
Cook Time
Servings Prep Time
6servings 5 minutes
Cook Time
  • 1ounce porcini mushroomsdried
  • 1ounce shiitake mushroomsdried
  • 16ounce white mushroomscremini or portobello mushrooms, diced
  • 1large oniondiced
  • 1 leekgreen part only, well rinsed
  • 1 carrotpeeled and diced
  • 2cloves garlicchopped
  • 1cup red wine
  • 2tablespoon soy sauceor low sodium tamari if gluten free
  • 1 bay leaf
  • 3sprigs fresh thyme
  • 2sprigs fresh parsley
  • 1teaspoon black peppercorns
  • 12cups Water
  1. Soak porcini and shiitake mushrooms in 4 cups hot water while prepping other ingredients.
  2. Add fresh mushrooms and onions to Instant Pot inner pot. Press Sauté and sauté mushrooms and onions to soften and reduce in size.
  3. Add leek, carrot, garlic and wine. Stir, and allow wine to evaporate until wine doesn’t smell as pungent.
  4. Add all remaining ingredients.
  5. Press cancel to stop sauté function and close the lid of the Instant Pot. Press Manual and leave time at 30 minutes pressure cooking.
  6. When time has lapsed, allow for natural pressure release, waiting until silver button on lid drops. Remove lid away from you.
  7. Strain stock through sieve, strainer, or nut milk bag.
  8. Use immediately or store in fridge for 1 week or freezer for 3 months. Enjoy!