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Step aside bone broth, you’ve got some healthy competition! One of the most affordable and delicious ways to get all the health benefits of mushrooms is in my homemade Pressure Cooker Wild Mushroom Broth!

Perhaps you’ve seen influencers talking about and advertisements for a whole host of new foods and supplements infused with wild medicinal mushrooms to take advantage of their health benefits. Click HERE to learn the Health Benefits of Mushrooms

Specifically Mushroom Coffees are gaining popularity, but let me be honest with you, while they very healthy they aren’t delicious.

I’ve tried so many different mushroom containing products, but would rather us all get the health benefits of mushrooms in a traditional, real food way. Not through some marketing slogan and pretty packaging.

And they are so expensive. Oy Vey!

As avid foragers, we keep our pantry filled with a wide variety of dried wild mushrooms to use in both broth and in a wide variety of recipes. (pictured below: Morel, Maitake, Chanterelle, Chicken of the Woods, Black Trumpet and lions mane)

But you don’t have to forage your own!

Dried wild mushrooms are readily available and very affordable. You can use any combination of wild mushrooms for broth, while there will be slight differences in flavors depending upon the variety(s) used, generally speaking all individual mushrooms and combinations work.

Speaking of affordable, $10 in dried wild mushrooms will yield you nearly a gallon of Wild Mushroom Broth! 

How to Make Broth from Dried Mushrooms

To make broth from dried mushrooms, simply add all your ingredients to your pressure cooker…

And add water to the MAX fill line, roughly 1 gallon in a 6 quart pressure cooker.

Then pressure cook (high or standard pressure) for 40 minutes.

With soups and broths, it’s best IMHO to let them naturally depressurize to avoid making a mess. Since your pressure cooker is filled to the max line, not only will steam escape with quick depressurizing but liquid will also spit out everywhere.

Pressure Cooker Wild Mushroom Broth made with Dried MushroomsPressure Cooker Wild Mushroom Broth made with Dried Mushrooms

Drain your Wild Mushroom Broth through a fine mesh strainer. It’s delicious sipped as-is from a mug but can also be used in any recipe calling for broth or stock.

Pressure Cooker Wild Mushroom Broth made with Dried MushroomsPressure Cooker Wild Mushroom Broth made with Dried Mushrooms

For a double whammy of health benefits, feel free to add high quality bones to your wild mushroom broth too. You can also feel free to add extra vegetables and fresh herbs to your Wild Mushroom Broth. Carrots, celery, ginger, parsley, etc make great additions!

  • Creamy Morel Mushroom Barley Soup
  • Morel Mushroom and Ramp Chowder
  • {Pressure Cooker} Creamy Shiitake Mushroom Soup
  • {Pressure Cooker} Wild Mushroom Broth
  • Chanterelle Mushroom Chowder with Crab & Corn
  • Shiitake, Kale & White Bean Soup
  • Keto Hungarian Mushroom Soup

Yours in Health,

Hayley RyczekHayley Ryczek

Pressure Cooker Wild Mushroom Broth made with Dried MushroomsPressure Cooker Wild Mushroom Broth made with Dried Mushrooms

Pressure Cooker Wild Mushroom Broth

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Step aside bone broth, you've got some healthy competition! One of the most affordable and delicious ways to get all the health benefits of mushrooms is in my homemade Pressure Cooker Wild Mushroom Broth!

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Prep Time: 2 minutesCook Time: 15 minutesTotal Time: 17 minutes
Servings: 8 servings

Equipment

  • Electric Pressure Cooker

Ingredients

  • 2 ounces dried wild mushrooms
  • 1 medium onion
  • 4 cloves garlic
  • 1 gallon water (filtered)
  • 2 medium bay leaves
  • 2 tablespoons sea salt
  • 1 tablespoon black peppercorns

Instructions

  • Combine all ingredients in your pressure cooker. 
  • Cook under high or standard pressure for 30 minutes. Allow to naturally depressurize. 
  • Strain broth. Can be enjoyed as a broth to drink or used in recipes. 
  • Will keep in the refrigerator for 1 week or in the freezer for up to 6 months. 

Video

Notes

When I make Mushroom Broth from our stash of wild foraged mushrooms, I use a mixture of Shiitakes, Morels, Chanterelles, Black Trumpet, Chicken of the Woods, Oyster and Maitake. I just add a few of each until I reach total 2 ounces on my scale. 

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Pressure Cooker Wild Mushroom Broth made with Dried MushroomsPressure Cooker Wild Mushroom Broth made with Dried Mushrooms