Mushroom broth

Mushroom liquid is the resulting liquid from the cooking or maceration of fresh or dehydrated mushrooms. This liquid concentrates the characteristic umami flavor of mushrooms, adding depth and richness to various culinary preparations such as soups, sauces, stews, and risottos.

The origin of mushroom liquid comes from the water released by the fungi themselves when they are cooked or soaked, especially when using dehydrated mushrooms that require hydration before use. In traditional European and Asian cuisines, this liquid is valued as a base for vegetable broths and as a natural flavor enhancer.

Properties: In addition to its flavor contribution, mushroom liquid contains phenolic compounds, antioxidants, and small amounts of B vitamins and minerals such as potassium and selenium. It is an ideal option to add flavor without adding fats or artificial ingredients. Furthermore, it is low in calories and can be used in vegetarian and vegan diets as a substitute for animal broths.

Synonyms in Spanish from Latin America: Although there is no universally established term for this liquid, in some places it may be called agua de champiñones (mushroom water), caldo de champiñones (mushroom broth), or simply infusión de champiñones (mushroom infusion) when referring to the liquid resulting from soaking dried mushrooms.