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.

Makes 300ml.

Distilling mushrooms

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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.
  • Use in a composition with components of spring onion, celeriac, and mushrooms.
  • Use in a composition with components of kale, potato, and onion.

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