Cook under high or standard pressure for 30 minutes. Allow to naturally depressurize.
Strain broth. Can be enjoyed as a broth to drink or used in recipes.
Will keep in the refrigerator for 1 week or in the freezer for up to 6 months.
When I make Mushroom Broth from our stash of wild foraged mushrooms, I use a mixture of Shiitakes, Morels, Chanterelles, Black Trumpet, Chicken of the Woods, Oyster and Maitake. I just add a few of each until I reach total 2 ounces on my scale.