Mushroom reduction
This mushroom reduction recipe takes quite some time, but produces a slightly smoky and powerfully flavoured reduction. For a powerful umami flavour, use 621 Ferments' Mushroom Garum.
Creation by Merijn van Berlo, Choux*, Amsterdam, the Netherlands.
Makes 200g.
Allergens and dietary requirements
- Sulphite
- Vegan
Ingredients
100
g
kombu25
g
cèpes mushrooms, smoked25
g
shiitake mushrooms, smoked25
g
yeast, roasted15
g
white balsamic vinegar100
g
maple syrup125
g
621 Ferments Mushroom Garum5
l
waterPreparation method
Place ingredients with the garum in a pan and bring to the boil.
Turn the heat to low and leave to infuse for 24 hours without reducing. Add water if necessary.
Strain through a nylon sieve the following day and squeeze well for maximum yield.
Then reduce on low heat to 45°Brix.
Serving suggestions
- Delicious in a dish with cèpes, quail, and purslane.
- Pairs well with chervil root, egg, and Crayfish.
- Perfect with shiitake, angelica, and wig mushroom.
