But there are lots of mushrooms! In reality, it is a mushroom extract but you can use it like you use (mushroom) soy sauce. In short, in almost everything!
Edible mushrooms (including those which are not perfect enough for your dinner table)
150-200 g sea salt to 1 kg mushroomsFor one liter of mushroom extract
250-500 g sugar
5 anchovy filets
1/2 teaspoon ground pepper
1/2 teaspoon ground clove
3 laurel leaves
2 dl red wine1. Cut mushrooms into large bits.
2. Layer mushrooms and salt in a large bowl.
3. Cover with a plate and put a weight on top of the plate.
4. Leave in a cold place (I put mine in the fridge) for about a week.
5. At the end of the week, you should have quite a lot of dark liquid in the bowl (mushroom extract). If you use Agaricus or other edible dark-spored mushrooms, the liquid will be witch black! Sieve the liquid and measure how much you have. Throw away the mushrooms.
6. Brown the sugar in a pot. Make sure it doesn’t burn. CAREFULLY, add the mushroom extract. Add the spices, the red wine and the anchovies. Let the liquid simmer for about half an hour.
7. Cool the liquid. Sieve with a muslin cloth. Bring the liquid to boil again.
8. Pour into clean bottles.ENJOY!
I use my homemade mushroom soy when marinating fish or meat. In party nuts. In homemade pancetta. You name it.
You can experiment and use other spices. I have seen recipes with juniper berries, star anise, cardamom, cummin, rose pepper, green pepper, thyme and nutmeg. I have also seen recipes which have included shallots and celeriac.
The first time I tried making mushroom soy, I ended up with only about half a liter of mushroom extract so I froze it and made the soy when I had enough batches of frozen mushroom extract. I have also made this with frozen mushrooms.