Mushroom Stock for the Mushroom Risotto Posted on March 22, 2013 by Carmen's Bistro Pieces of shiitake, oyster, & portobello mushroom simmered w/ onions, celery & carrots. Strain, then make risotto with the broth, adding butter, cream, garlic & seasoning. And love. You gotta have love. And seconds. You gotta have seconds, too. Share: Click to email a link to a friend (Opens in new window) Email Click to share on Tumblr (Opens in new window) Tumblr Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Click to print (Opens in new window) Print Click to share on LinkedIn (Opens in new window) LinkedIn Click to share on Pinterest (Opens in new window) Pinterest Click to share on Reddit (Opens in new window) Reddit Click to share on Pocket (Opens in new window) Pocket Like Loading...