Mushrooms bring a savoury, umami depth that’s hard to get any other way. That’s why they anchor our plant-based Mushroom No-Bone-Broth and add a woodsy note to our Beef with Fresh Herbs & Lion’s Mane. Every mushroom we use is organic.
| Mushroom | Taste and texture | Where you’ll find it |
|---|---|---|
| White (button) | Mild and earthy; the savoury base of the blend | Mushroom No-Bone-Broth |
| Shiitake | Deep umami with a light smoky note | Mushroom No-Bone-Broth |
| King oyster | Mildly sweet, meaty and dense | Mushroom No-Bone-Broth |
| Lion’s mane | Delicate and savoury, often compared to crab or lobster | Mushroom No-Bone-Broth; Beef with Fresh Herbs & Lion’s Mane |
| Maitake | Woodsy with a peppery finish | Mushroom No-Bone-Broth (powder) |
| Reishi | Bitter and woody, used in small amounts | Mushroom No-Bone-Broth (powder) |
| Cordyceps | Nutty and earthy | Mushroom No-Bone-Broth (powder) |
| Chaga | Earthy with a hint of vanilla | Mushroom No-Bone-Broth |
How we use them
For the Mushroom No-Bone-Broth, we halve the fresh mushrooms and roast them before they go into the pot with organic onion, carrot, celery, garlic and herbs. Roasting deepens their flavour. The powdered mushrooms and chaga go in during the long simmer. The result is a rich, plant-based broth that’s full-bodied enough to sip and neutral enough to cook with.
For our Beef with Fresh Herbs & Lion’s Mane, we pan-sear lion’s mane before adding it to the beef bones, vegetables and herbs. It gives the broth a clean, gently earthy depth.
Try them
- No bones, all umami: Mushroom No-Bone-Broth.
- Beef with a woodsy edge: Beef with Fresh Herbs & Lion’s Mane.
Ready to try it? Build your own case of 4, 8 or 12 broths and mix any flavours. Free shipping in Toronto and free pickup at 676 Pape Ave. Browse all broths.