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: Email a link to a friend (Opens in new window) Email Share on Tumblr (Opens in new window) Tumblr Share on Facebook (Opens in new window) Facebook Share on X (Opens in new window) X Print (Opens in new window) Print Share on LinkedIn (Opens in new window) LinkedIn Share on Pinterest (Opens in new window) Pinterest Share on Reddit (Opens in new window) Reddit Share on Pocket (Opens in new window) Pocket Like Loading...