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Basic Mushroom Stock

  • Yield: 4 cups stock


  • 1 1/2 tablespoons olive oil
  • 2 shallots (about 3 ounces), peeled, stemmed and cut into 1/2-inch thick slices
  • Salt, for seasoning
  • 2 springs fresh thyme
  • 6 cups water or chicken stock or store-bought low-sodium chicken broth
  • 1/2 pound shiitake mushrooms stems removed from tops, both reserved separately


  • Heat the olive oil in a large stock pot over medium-high heat. Add the shallots and about 3 pinches of salt and cook, stirring, until the vegetables soften, about 5 minutes. Add the thyme, water, and shiitake stems and bring to a high simmer over medium-high heat.
  • Immediately reduce the heat to a gentle simmer over medium-low heat and continue to cook until the liquid reduces slightly and the stock is flavorful, about 45 minutes. Strain the stock and discard the solids.
  • * Save the shiitake tops for later use.