Mushroom broth

Mushroom broth is a flavorful and aromatic liquid obtained by boiling fresh or dried mushrooms with water and, sometimes, other ingredients like onion, garlic, and herbs. It is a widely used liquid base in cooking to add a deep, earthy flavor to soups, stews, risottos, and sauces.

This ingredient has its origins in traditional cuisine, where broths were made to make the most of the nutrients and flavors of food. In particular, mushroom broth is very popular in vegetarian and vegan recipes, as it helps replace the umami flavor that commonly comes from meat broths.

Among its properties, mushroom broth is low in calories and can provide antioxidants, B vitamins, and minerals like selenium, which are naturally present in mushrooms. Furthermore, it adds an umami flavor that enriches any preparation without the need to add excessive fats or salt.

In different regions of Latin America, mushroom broth may also be known as caldo de hongos or caldo de seta, depending on the specific type of mushroom used and the local culinary tradition.