The Washington Post

Vedge Mushroom Stock

Vedge Mushroom Stock 3.000

Bonnie Jo Mount/The Washington Post

Weeknight Vegetarian Jun 19, 2013

At Philadelphia's Vedge, chef-owner Rich Landau uses mushrooms in three forms to make this deeply flavored stock: fresh, dried and powdered. If you can't find mushroom powder, use an electric spice grinder to pulverize dried porcinis, oysters or another mushroom of your choice.

Make Ahead: The stock can be refrigerated for up to 1 week or frozen for up to 3 months.

Servings: 3 quarts
  • 2 teaspoons canola oil
  • 8 cups (24 ounces) mushrooms or mushroom trimmings, wiped clean
  • 1 medium onion, chopped
  • 1 cup dried shiitake mushrooms
  • 4 quarts water
  • 1 tablespoon kosher salt
  • 1 tablespoon porcini or other mushroom powder (see headnote)
  • 2 sprigs rosemary

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Heat the oil in a large stockpot over high heat until the oil starts to shimmer. Add the mushroom trimmings, onion and dried shiitakes and cook, stirring, until brown, 3 to 5 minutes.

Add the water, salt and mushroom powder. Bring to a boil, then reduce the heat enough to keep the stock barely bubbling; cook uncovered for 40 minutes.

Remove from the heat, stir in the rosemary and steep for 5 minutes. Strain and discard the solids, then cool the stock and use or store as needed.

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Recipe Source

Adapted from the upcoming "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Landau and Kate Jacoby (The Experiment, 2013).

Tested by Joe Yonan.

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Nutritional Facts

Calories per 1-cup serving: 5

% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 480mg 20%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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