Mushroom Soy Sauce
Deep umami flavor from mushrooms makes mushroom soy sauce an exciting basic recipe for sauces, stews and rich dinners. In this recipe we first draw out mushroom…
Ingredienser
Instructions
Roughly clean the mushrooms and remove debris.
Cut the mushrooms into large pieces.
Layer the mushrooms with salt in a clean bucket or container with a lid. Use about 150 g salt per kilo of mushrooms.
Place a weight on top to press out as much liquid as possible.
Keep the mushrooms cool for about one week.
Strain the mushroom brine through a cloth and measure how much brine you have.
Carefully brown the sugar in a large saucepan.
Add the mushroom brine gradually and be careful, as the mixture may splash.
Add anchovy fillets, ground white pepper, ground cloves and bay leaves.
Bring to a boil and let it simmer for a while.
Add red wine and continue simmering for at least 30 minutes.
Cool the mushroom soy sauce and strain through a cloth.
Let the sauce stand overnight so sediment separates.
Strain the sauce again into a saucepan without including the sediment.
Bring to a boil and pour the mushroom soy sauce into warm sterile bottles.
Seal the bottles well and store cool.
Nutrition per serving
Energi ca. 1832 kcal
Protein 62.9 g
Fett 6.4 g
Karbohydrater 376.3 g
Fiber 22.2 g
Sukker 341.3 g
Salt 0.0 g
Tips & tricks
Strain carefully and avoid including sediment when bottling the sauce. This gives cleaner flavor and a nicer texture.
Did you know?
Mushroom soy sauce is a traditional flavor booster where salt draws liquid and umami from mushrooms over time. The concentrated brine is simmered with spices, anchovies and red wine into a dark aromatic sauce that can add depth to stews, stock and sauces.
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