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How to Make Mushroom Stock from Kitchen Scraps

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How to Make Mushroom Stock from Kitchen Scraps
You know what they say about assuming, right?

Yeah.

So sometimes I assume that if I can find an ingredient at the grocery store here, everyone else can easily find that ingredient too. But it’s not always true! And I’ve had a few people ask me about mushroom stock. I always buy cartons of it and I figured that they sold them everywhere. Well, I guess not.

Oops.

Since I did a post on how to make your own vegetable broth from kitchen scraps last month, I thought I’d do a post about how to make mushroom stock this month. So now all your broth and stock needs are covered! Mushroom stock is a great staple to keep on hand if you don’t eat meat–the deep, rich flavor and color makes it a great substitute for beef stock.

Like vegetable broth, most mushroom stock recipes call for lots of fresh mushrooms and vegetables. Some of them even use dried mushrooms too. And I am way way way too cheap to buy expensive dried mushrooms just to make stock. Even the fresh mushrooms add up in cost if you’re using more than just the white variety. So I set out to come up with a mushroom stock recipe that, like vegetable broth, used kitchen scraps. Cheap! No waste!

Frozen Mushroom & Veggie Scraps
So if you have your freezer bag started for vegetable broth, you’ll want to start another freezer bag for scraps to use to make mushroom stock. And now, whenever you make something with mushrooms, instead of trimming the stems, pop them off and put them in the freezer bag. The more kinds of mushroom stems you have, the better–I used white, cremini, portabella, and shiitake mushrooms in this batch of stock. (Bonus: Pulling off the stems instead of cutting the ends off will help you save on prep time too.) Leek trimmings, skins and trimmings from onions and shallots, carrot peels and trimmings, and leaves and ends of celery can be added to the bag too. But make sure your bag consists of about half mushrooms. (This is mushroom stock, after all!) Oh, and everything you put in the bag should be clean–nothing dirty, nothing rotten, nothing moldy.

When you’re ready to make your stock, combine the frozen scraps with double the amount of water in a large Dutch oven or stockpot. So if you have 4 cups of scraps, add 8 cups of water. You can also add a minced clove of garlic or two, a bay leaf, springs of parsley, thyme, or sage, and even some fresh veggies if you like. A splash of red wine is a nice addition too. If you want to make the stock into mushroom broth, just season it to taste with some salt and pepper when it’s done cooking. Easy!

How to Make Mushroom Stock from Kitchen Scraps
Bring the mushroom stock to a boil and then let it simmer partially covered on low heat for 45 minutes. After 45 minutes, uncover the pot and let it simmer for 30 minutes more. Let the stock cool and then pour it into a bowl through a fine mesh strainer. Use a wooden spoon to press the vegetables against the strainer in order to extract as much stock as possible. You can use the stock immediately, keep it in the fridge for about a week, or freeze it for a few months.

Frozen Mushroom Stock
I like freezing mine flat in freezer bags. (Need some freezer labels so you remember what you have frozen and when it needs to be used by? Oh, we have some!) You can stack them in your freezer and they’ll take up a minimal amount of space. When you’re ready to use the stock, let it thaw in the fridge for about a day.

This post was originally published on February 5, 2013.

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Kitchen Scrap Mushroom Stock

Mushroom Stock from Kitchen Scraps Recipe

I hate wasting perfectly good vegetables to make mushroom stock–using kitchen scraps is a cheaper, less wasteful alternative!

  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes

Ingredients

  • 2 c. frozen mushroom stems
  • 2 c. frozen vegetable scraps (onion and shallot skins, carrot and celery trimmings, etc.)
  • 3 sprigs parsley
  • 1 garlic clove, minced
  • 1 bay leaf
  • 8 c. water

Instructions

  1. Combine all ingredients in large Dutch oven or stock pot. Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more. Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible. Discard solids and store stock in a plastic container or freezer bag.

Notes

If you want to make broth rather than stock, simply season the stock with salt and pepper to taste after it’s done cooking.

Nutrition

  • Serving Size: about 6 cups of broth

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.


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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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