Mushroom Stock Concentrate – The Ultimate Guide

*This post may contain affiliate links. Please see my disclosure to learn more.

Mushroom stock concentrate is an excellent ingredient that you can use to add a whole new degree of flavor to your recipes. It is a great alternative to bone broths and can be made at home too! 

What is mushroom stock concentrate? Made from a mixture of mushrooms, spices, and herbs, mushroom stock concentrate is a highly reduced form of stock which means that it is packed with flavor and you would only need a few tablespoons of it to flavor your favorite recipes. 

Read below to learn more about this concentrated stock, how it’s made, its ingredients, its uses, and more!

What Is Mushroom Stock Concentrate

Mushroom stock in general has been used for centuries in several cuisines around the world. It is an important but obscured highlight of Asian cuisine and can be used in just about anything that requires a lot of complex flavors. 

On its own, mushroom stock can have umami flavoring due to the addition of mushrooms, garlic, and other seasonings.

Also, depending on the added ingredients, like other veggies, the stock can have a significantly developed and varied flavor. 

The simplest form of mushroom stock contains mushrooms (shiitake mushrooms are the best for this purpose) onions, carrots, black peppercorn, other dried spices, and salt. 

This plain and simple stock will have a mild flavor that can be used in rice recipes, soups, stews, and much more. You can even use it to flavor a lot of pasta dishes too!

Perhaps the best thing about mushroom stock is that it offers a healthier and easier-to-digest alternative to the bone broth that is equally nutritious but can be a bit heavy on the stomach due to the added fats in the stock. 

Mushroom Stock Concentrate Flavor

When we talk about mushroom stock concentrate, we usually mean a highly reduced form of mushroom stock that is packed with a lot of flavors. 

Think of it this way: when you reduce water from a mixture, you enhance its flavor as it becomes less watered-down. 

Similarly, mushroom stock concentrate is prepared using the same technique! The mushrooms, along with the other ingredients, are simmered in water for several hours before the excess water is evaporated. 

This results in a highly concentrated form of stock that is loaded with the flavors from all the ingredients.

On average, you can expect a rich smoky, and buttery flavor from the shiitake mushrooms along with earthy, tangy, and umami flavors from the other ingredients. 

Mushroom stock concentrate is also available commercially and some manufacturers may even add more ingredients to the mix, making the overall stock more flavorful!  

Forms Of Mushroom Stock Concentrate

Let’s take a look at a few different forms of mushroom stock concentrate that are available out there!


Generally, mushroom stock is available in a liquid form. The liquid stock is the same type that we have described above.

It is made by simmering all the ingredients in a pot until the excess water evaporates, leaving behind a highly flavorful liquid. 

Liquid stocks can have different consistencies. For example, some brands may sell stocks that contain butter, which smoothens out the liquid and gives it a paste-like consistency.

On the other hand, you can even add corn flour to the stock to give it a smoother and “creamier” consistency. 

This way, the stock can be used as a marinade and can easily cover a lot of discrete ingredients in a recipe.

Also, for this reason, the liquid stock is only usually used as an ingredient that is added to food as it cooks rather than as a garnish.


Just as you can find dehydrated and cubed bone broth, several manufacturers sell highly concentrated forms of cubed mushroom stock concentrate too.

These cubes tend to be way more intense and, in most cases, 1 or 2 cubes are enough to flavor a large pot. 

The dried cubes are made using the same technique; however, the ingredients are first dehydrated until all of the moisture has been taken out. Then, the remaining mass is crushed, compacted, and then cut or shaped into cubes. 

Here’s an excellent example of a delicious mushroom stock concentrate that is made from organic mushrooms and other vegetables! 

Powdered Stock

Powdered mushroom and vegetable stock may seem like a novelty but is a highly convenient way to add flavor to any dish.

Most manufacturers use shiitake mushrooms as the base along with a biomass powder that is usually cultured on organic whole oats to give the powder body and structure.

This concentrated form of mushroom stock can be used as a garnish – or you could also directly add it to your favorite recipes.

The best thing about this ingredient is that it has a longer shelf life than the other variants because of the absence of moisture. 

If you have been looking for a great shiitake mushroom stock powder then check out this product.  Whether you use it with ramen noodles or on your salad, this concentrated powder is guaranteed to lift the flavor of all your favorite recipes. 

How Is Mushroom Stock Prepared

We have talked about the commercial varieties of mushroom stock concentrate – now let’s look at how you can harness all the goodness from a mushroom stock at home.

Before we being there are a few things that you need to keep in mind.

Homemade mushroom stock is prepared a bit differently than concentrated stocks.

While you can prepare a highly reduced and concentrated stock at home, we recommend that you go with a mildly watered-down (but tasteful) version of it so that you can reuse it in multiple recipes. 

A pot full of mushroom stock can be reduced down to even 250ml but the work that goes into making and then reducing the stock may not be worth the wait. This is why many people prefer making 500ml or liter batches. 

However, on the flip side, vegetable stocks have an advantage over meat or boned-based stocks: they can be prepared within 15-30 minutes instead of requiring 2-3 hours. 

Here is a quick and easy recipe for all your mushroom stock needs:


  • 2 teaspoons oil
  • 2 medium carrots, chopped
  • 1 onion, chopped
  • 2 teaspoons tomato puree/paste
  • ½ lb. (200g) shiitake mushrooms, roughly chopped
  • 1 oz (15g) dried shiitake or porcini mushrooms
  • 3 cloves of garlic smashed lightly
  • 3 sprigs of thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 black peppercorns
  • 6 cups (1 ½ liter) water


  1. First things first, to get the most flavor out of the ingredients, we will have to caramelize them. Begin by heating the oil in a pot and then add the chopped onion and carrots. Cook both ingredients until they start to brown.
  2. Add in the tomato paste and cook the mixture for about 2-3 minutes so that everything is caramelized and all the flavors are mixed evenly.
  3. Add in the rest of the ingredients and bring to a boil. Let everything simmer at medium heat for about 30 minutes. During this stage, you may see a foamy deposit on the edges or the top of the broth. This is “scum”, which you can skim off the top. Scum forms due to the release of enzymes from the vegetables. It’s completely harmless, but it will make your broth cloudy.
  4. Using a fine-mesh sieve, strainer the mixture, and then with a back of a spoon, gently press down on the discarded ingredients so that you can get every last drop of flavor. Remove all the strained solid ingredients. 
  5. Add all of the stock to a large saucepan and bring to boil. Let the mixture simmer for at least 10-15 minutes or until the stock has reduced near the base of the pot. You can adjust the reduction according to your taste preference. 
  6. Taste the stock and adjust the seasoning as per your preference.
  7. Enjoy!

How To Store Mushroom Stock Concentrate

Homemade mushroom stock can be stored in the fridge at 40°F for about 5 days. Always store the stock in an airtight container (like these ones).

You can also keep it in an open or lightly wrapped bowl but we highly recommend that you keep it away from other strong-smelling ingredients like garlic. 

You can also freeze the stock at 0°F for 3-4 months. Move the stock to an airtight and freezer-safe container.

Make sure that you keep the container at the back of the freezer and that the stock remains frozen for the entirety of its storage. 

To thaw it, simply move the container to the fridge and let it sit overnight. Alternatively, thawing the frozen stock in the microwave would be a great idea too. Always check the stock for spoilage before consumption.

For commercial stocks, check the back of the packaging for storage and usage indications. 

Mushroom Stock Concentrate Substitutes 

If you don’t have the time to make the stock yourself then you can also opt for a few substitutes:

Vegetable Stock

Any commercial vegetable stock made either from powder or cube form will work as a substitute for mushroom stock.

If you want a more pronounced mushroom flavor then you can add chopped mushrooms to the broth and let it simmer for about 10 minutes before straining

The added mushrooms will provide a burst of flavor and you can also get more out of the broth if you choose to lightly sauté the mushrooms before adding them to the stock.

Vegetable Soup Stock

Got a couple of instant vegetable soup stock sachets? Then you already have the basis of an excellent mushroom stock concentrate substitute. Prepare the stock as indicated on the packaging and use it as it is. 

Alternatively, you can also simmer a few mushrooms or add the mushroom powder to the soup to increase the overall flavor of the broth


Dashi is collectively known as any Japanese stock that can be added as a base for soups, noodles, rice, and more. If you want a flavorful and umami-laden kick out of the vegetable broth then this is a great place to start.

Dashi is available in cube and powder form so you can use it as per your preference.

However, we would suggest that you be mindful of the quantity that you add to your recipe as too much of it can easily overpower the natural flavor of any recipe

Related Questions

Mushroom stock concentrate can be made in several ways and is an excellent way of adding a complex layer of flavor to any dish! Now that you know everything about it, here are some related questions!

Can bone broth be added to mushroom stock concentrate? 

If you don’t have any dietary restrictions, then you may add bone broth and vegetable stock for an extremely flavorful combination. The proportions of each broth can vary but you can try to add it as per your taste preference.

Broths have more or less the same ingredients except, in bone broth, you can expect a mix of vegetables and fatty pieces of meat and bone. 

The fats and protein in the bone broth are what provide the iconic lip-smacking flavor, so adding it to the vegetable stock may provide even more flavor!

Can you make mushroom stock concentrate cubes at home?

The cube-form of the concentrate requires a fair amount of industry-grade machinery and techniques.

While you may be able to easily prepare a thick and concentrated version of the stock at home, the cube form will be a bit difficult to replicate, especially with just common household utensils.

Does mushroom stock have MSG?

Monosodium glutamate is a flavor enhancer that is added to a lot of commercial stocks and sauces.

Most mushroom stocks can be made without it and can still provide a fair amount of umami flavor, especially if you use miso paste in the stock.

However, manufacturers may indeed add some amount of MSG to their products to spike flavors. If you do not like MSG in your food then you should always check the back of the packaging for ingredient and allergen information. 

If you don’t have dietary restrictions, then adding a little MSG salt to even homemade stocks can give them an additional lift. Of course, this is optional and totally up to your personal preferences.

If you want to make your own vegan mushroom stock, check out this great video from the folks over at Bon Appétit!

Up Next: How To Reheat A Chipotle Or Qdoba Burrito

Leave a Reply

Your email address will not be published. Required fields are marked *