Gastronomixs

Distilling mushrooms

In this preparation method, mushrooms are distilled using a rotary evaporator, producing a clear distillate in addition to this essence/flavour enhancer. If you do not own a rotary evaporator, you can also prepare this essence by allowing the mushrooms to slowly evaporate to around one quarter of their original mass.

Distilling mushrooms

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

mushrooms

200

g

water

40

g

salt

Preparation method

  • Clean the mushrooms and cut into pieces.
  • Transfer to a blender together with the salt and the water and blend into a coarse mixture.
  • Pour into a strainer lined with a damp passing cloth.
  • Set aside to strain for at least eight hours.
  • The mushroom juice will oxidise and turn black, giving it the colour of soya sauce.
  • Pour the mushroom juice into the flask of a rotary evaporator and distil at 100 rpm, 80 degrees and 800 Mbar.
  • After about 30 minutes you will have a crystal-clear distillate containing all the aromas of the mushrooms. This can then be processed into other components.
  • Pour the distillate into a squeeze bottle or a small bottle with your own logo

Serving suggestions

  • For use in soups and sauces.
  • Goes well with spring onions, mushroom dishes, kale, and celeriac.

Previous page