Mushroom Umami Elixir

PREP: 15 minutes (plus simmer time) | YIELD: 4 cups)


PREP: 15 minutes (plus simmer time)

YIELD: 4 cups



  • 2 ounces Dried kombu
  • 5-6 Dried shiitake mushrooms
  • 2 Tbsp. Oil or butter
  • 1-pound Fresh shiitake mushrooms (or button or cremini mushrooms), stems or whole
  • 1 clove Garlic
  • ½ tsp. Kosher salt



  1. In a small bowl, cover the kombu and dried shiitake mushrooms with boiling water and set aside for one hour.
  2. In a medium-sized stockpot, add the oil or butter, and sauté the mushrooms until browned.
  3. Stir in the salt and garlic for one minute.
  4. Add the kombu and dried shiitake mushrooms, along with the soaking liquid and 8 cups of fresh water and bring to a simmer.
  5. Simmer on low for an hour.
  6. Remove the kombu, raise the heat and reduce to 4 cups of liquid.
  7. Strain and set aside to cool.
  8. Store in an airtight container for up to one week or freeze in a freezer safe container for up to six months.

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