Recipes

Our instant mushroom broth not only offers deliciousness and convenience, but also elevates the flavor profile of numerous dishes. Here are a few examples of hearty, yummy dishes packed with that unforgettable umami flavor.

1. Mushroom Gravy

(vegan, gluten-free option)

Makes ~2½ cups | Ready in 20 minutes

Ingredients

  • 400 g (14 oz) cremini or button mushrooms, very finely chopped (food processor is fastest)
  • 1 medium onion, minced
  • 3 tbsp butter or vegan butter
  • 3 tbsp all-purpose flour (or gluten-free 1:1 flour)
  • 2½ cups (600 ml) Shroombrü mushroom broth
  • 1 tbsp soy sauce or tamari
  • 1 tsp vegan Worcestershire sauce (optional but recommended)
  • 1 sprig fresh thyme or ½ tsp dried
  • Freshly ground black pepper & salt to taste

Method

  1. Heat butter in a wide skillet over medium-high. Add onion and mushrooms. Cook 8–10 min, stirring only occasionally, until deeply browned and the liquid has completely evaporated.
  2. Sprinkle flour evenly over the mushrooms. Stir constantly for 2 minutes to cook out the raw taste.
  3. Gradually whisk in Shroombru broth, ½ cup at a time, making sure no lumps form.
  4. Add soy sauce, Worcestershire, and thyme. Simmer 5–7 minutes until thick enough to coat a spoon.
  5. Optional: blend ½ the gravy for an ultra-smooth texture, then stir back in.
  6. Season aggressively with black pepper and salt. Serve hot.

2. Mushroom Quinoa

(vegan, gluten-free)

Serves 4–6 as side | Ready in 30 minutes

Ingredients

  • 1 cup (180 g) quinoa, rinsed well
  • 2¼ cups (540 ml) Shroombru.com mushroom broth
  • 300 g (10 oz) mixed mushrooms, sliced
  • 1 small red or yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil or butter
  • Zest + juice of ½ lemon
  • ¼ cup chopped parsley or baby spinach
  • Salt & pepper

Method

  1. Heat oil in a medium pot. Add onion and mushrooms, season with salt, and cook 8–10 min until golden.
  2. Add garlic, cook 1 minute. Stir in rinsed quinoa and toast 1–2 minutes.
  3. Pour in Shroombru broth. Bring to boil, reduce to low, cover, and cook 15 minutes.
  4. Remove from heat, leave covered 5 more minutes. Fluff with a fork.
  5. Stir in lemon zest, juice, parsley/spinach, and extra pepper. Taste and adjust seasoning. Serve hot or cold.

3. Mushroom Stew

(vegan, gluten-free)

Serves 6 | Ready in 1 hour 15 minutes (mostly hands-off)

Ingredients

  • 800 g (1.75 lb) mixed mushrooms (shiitake, oyster, cremini), torn or thickly sliced
  • 2 large carrots, cut into chunks
  • 2 celery stalks, chunked
  • 1 large onion, diced
  • 4 garlic cloves, smashed
  • 3 tbsp tomato paste
  • 5 cups (1.2 L) Shroombru.com mushroom broth
  • 1 cup red lentils (optional, for body & thickness)
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tbsp balsamic vinegar (added at end)
  • Fresh parsley to finish
  • Oil, salt & pepper

Method

  1. In a large heavy pot, heat 2 tbsp oil. Brown mushrooms in batches (don’t crowd) until deep golden. Set aside.
  2. In the same pot, add onion, carrot, celery. Cook 8 min. Add garlic and tomato paste, cook 2 min more.
  3. Return mushrooms, add Shroombru, lentils (if using), bay leaves, smoked paprika, and a big pinch of salt.
  4. Bring to boil, then lower to gentle simmer. Cover and cook 45–55 min until vegetables are tender and stew is thick.
  5. Remove bay leaves. Stir in balsamic and fresh parsley. Taste and adjust seasoning.

4. Mushroom Noodle Soup

 (vegan option)

Serves 4 | Ready in 20 minutes

Ingredients

  • 4 cups (1 L) Shroombrü mushroom broth
  • 200 g (7 oz) noodles (ramen, udon, soba, or rice noodles)
  • 300 g mixed mushrooms, sliced
  • 2 garlic cloves, minced
  • 1-inch fresh ginger, julienned
  • 2 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 2 green onions, sliced
  • Optional: soft-boiled egg, chili crisp, sesame seeds, bok choy

Method

  1. Heat sesame oil in a pot. Add garlic and ginger, sizzle 30 seconds.
  2. Add mushrooms, cook on high 4–5 min until golden.
  3. Pour in Shroombru broth and soy sauce. Bring to boil.
  4. Add dry noodles (or pre-cooked) and any quick greens. Simmer until noodles are perfect.
  5. Taste, adjust with more soy or a squeeze of lime. Serve steaming with all toppings.

5. Creamy Mushroom Soup

(vegan option)

Serves 4–6 | Ready in 25 minutes

Ingredients

  • 600 g (1.3 lb) mixed mushrooms, roughly chopped
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 tbsp butter or olive oil
  • 4 cups (1 L) Shroombrü mushroom broth
  • 1 cup heavy cream OR oat/cashew cream for vegan
  • 2 tsp fresh thyme leaves
  • Salt & lots of black pepper

Method

  1. Melt butter in a large pot. Cook onion 5 min.
  2. Add garlic and mushrooms, cook 8–10 min on medium-high until golden and liquid evaporates.
  3. Add Shroombru broth and thyme. Simmer 10 min.
  4. Blend (immersion or regular blender) until completely smooth.
  5. Return to pot, stir in cream, warm gently. Season aggressively. Serve with crusty bread.

6. Mushroom Risotto

(vegetarian, vegan option)

Serves 4 | Ready in 35–40 minutes

Ingredients

  • 300 g (1⅓ cups) arborio or carnaroli rice
  • 400 g mixed mushrooms, sliced
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups (1 L) Shroombrü broth, kept hot
  • ¾ cup dry white wine (or extra broth)
  • 50 g (½ cup) grated Parmesan or vegan parmesan
  • 3 tbsp butter (split)
  • Fresh parsley

Method

  1. In a wide pan, sauté mushrooms in 1 tbsp butter until deeply golden. Remove half for garnish.
  2. In same pan, melt remaining butter. Add onion and garlic, cook until soft.
  3. Add rice, stir 2 min until edges turn translucent.
  4. Pour in wine, stir until absorbed.
  5. Add hot Shroombru ½ cup at a time, stirring often, waiting until almost absorbed before next addition (~20–25 min total).
  6. When rice is creamy and al dente, stir in cheese, reserved mushrooms, and parsley. Serve immediately.

7. Mushroom Curry

(vegan, vegetarian option)

Serves 4–6 | Ready in 25 minutes

Ingredients

  • 5 sachets of Shroombrü mushroom broth
  • 1 L of boiling water
  • 800 g mixed mushrooms, torn
  • 1 large onion, finely chopped
  • 4 garlic cloves + 1-inch ginger, minced/grated
  • 2 green chilies (optional)
  • 3 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp each: turmeric, ground coriander, chili powder
  • 1 can (400 ml) full-fat coconut milk
  • 1 tsp garam masala
  • Juice of ½ lime
  • Salt & lots of cilantro

Method

  1. Dissolve 5 sachets Shroombrü in ~1 L of boiling water.
  2. Heat oil, crackle cumin seeds, fry onion 6–7 min until golden.
  3. Add garlic, ginger, chilies → 1 min.
  4. Add turmeric, coriander, chili powder → 30 sec.
  5. Add mushrooms + salt, fry 5 min on high.
  6. Pour in Shroombrü liquid + coconut milk. Boil, then simmer 12–15 min until thick and glossy.
  7. Stir in garam masala, lime juice, salt to taste.
  8. (Vegetarian: add cream/paneer now.)
  9. Finish with cilantro.

Done. Insanely delicious, 100 % Shroombrü-powered. Serve with steamed rice or bread.