Pressure Cooker Shiitake Mushroom Stock
A quick and easy-to-make flavorful shiitake mushroom stock made from affordable dried shiitake mushrooms. Pressure Cooker Shiitake Mushroom Stock is a great way to take your homemade soups to the next level.
A few weeks ago I had the pleasure of dining at Deer Valley’s Fireside Dining at the Empire Canyon Lodge in Park City, Utah as guests of the Deer Valley Resort.
Deer Valley is a beautiful, upscale ski resort, and the Empire Canyon Lodge used for skiers to grab a quick lunch during the day is transformed in to a posh restaurant at night.
Four course are served buffet style by five roaring fireplaces. We enjoyed all the courses, but it was the Veal Stew that my husband and I both went back for seconds of.
The Veal Stew isn’t your typical tomato based stew with potatoes and carrots. It’s made with white wine, heavy cream and wild mushrooms. It’s incredibly rich and incredibly delicious.
I asked if the chef would be willing to share the recipe so I could share it with my readers, and Deer Valley sent me the recipe!
The recipe called for porcini stock, but dried porcini mushrooms were triple the price of dried shiitake mushrooms. I bought the dried shiitake mushrooms at Sprouts for $1.99 for a 1-ounce bag.
The stock is super easy to make in the pressure cooker. It gives the stew a beautiful color and great mushroom flavor.
I’ll share the Veal and Wild Mushroom Stew recipe on Barbara Bakes, or if you prefer, I now have a pressure cooker version of the Veal and Wild Mushroom Stew.
Pressure Cooker Shiitake Mushroom Stock
Ingredients
- 2 ounces dried Shiitake mushrooms
- 2 carrots, peeled, trimmed and roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 cups water
Instructions
Rinse mushrooms briefly under cool running water to rid of grit or sand. Place all ingredients in pressure cooking pot. Close and lock the lid. Select high pressure and 20 minutes cook time.
When the beep sounds, turn the pressure cooker off and use a natural pressure release.
Strain the stock through a fine mesh strainer and discard the solids. Use immediately, store in the refrigerator for 2-3 days, or freeze for up to 3 months.
Disclosure: Deer Valley hosted my family for dinner, but all opinions expressed are always my own.
Hi There
I have some dried Shiitake mushrooms and was looking for a recipe for the Instant Pot and your recipe popped up.
I don’t have Fresh Thyme, would Dried Thyme work? And how much for the 2 oz of mushrooms and 4 cups of water?
I will be keeping the mushrooms, minus the stems, and the carrots and celery. I know how delicious the mushrooms will be and can only imagine how good the carrots and celery will be!
I usually do the overnite soak but this will be much faster. Chop up the mushrooms once cool and add to rice, pasta, soups. Much more affordable than the porcini.
Thanks very much!
I’d use 1/4 teaspoon of dried thyme. Enjoy!
I use a lot of porcine mushrooms stuff’d, (removed stems, save and frozen until have enough for a stock ) double use for the $$. Looking into Powder form, for fortification use.
I think you made it clear, but i just wanted to check. I can place the mushrooms in the pot without soaking them? If that is the case this really is the easiest stock recipe on the planet. I love mushrooms and have read they are extremely healthy. Thank you for the recipe. Wonderful web site.
That’s correct no need to soak them before hand. Enjoy!
Why would you “get rid of the solids?” The pressure cooked mushrooms are delicious although you may wish to discard the stems as they might still be tough.
Thanks for sharing – definitely use them if you prefer 🙂
I am learning a lot by reading your blog. I do have a question for you. I have made lots of chicken stock with my pressure cooker but am looking for a mushroom broth to make my own ‘cream of mushroom’ soup to add to any casserole. Would you have any recipes for one? Thank you.
Thanks Angie! You could substitute this mushroom stock in this cream of mushroom soup http://damndelicious.net/2014/05/10/cream-mushroom-soup/. It looks like a great recipe to me.
I love making all my stocks in the pressure cooker ever since you introduced me to making turkey stock that way….now it’s the go-to method for me.
OMG-I’m SOOOO HAPPY to hear you’re planning on writing a pressure cooker cookbook….I’ll keep whatever I need to cross crossed for you! I’d be one of the first in line to buy a copy for me and one for my daughter….you’re the one that started me using my pressure cooker on a regular basis again. 🙂
Thanks for sharing my excitement Carol!
Barbara, you are such a blessing to me. Seriously. I hope that your next cookbook is about pressure cooking, because I love this way of preparing fast savory and sweet recipes. I have a big container of dried shitakes, and now you have given me a great idea! I could just hug you.
Thanks Debby – what a sweet comment! I do plan on doing a pressure cooker cookbook, so keep your fingers crossed for me. I’m so glad this recipe was helpful.