We blend fresh and dried mushrooms to build deep umami flavor, slowly simmering them with aromatics like garlic, onion, and thyme for up to 12 hours. The long infusion draws out the mushrooms’ natural glutamates, creating a broth that’s rich, savory, and layered. It’s then carefully strained and bottled fresh. The result is an earthy, nourishing base perfect for soups, risottos, or simply sipping.