Mushroom Soy Sauce
Deep umami flavor from mushrooms makes mushroom soy sauce an exciting basic recipe for sauces, stews and rich dinners. This recipe for mushroom soy sauce first …
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. 1402 kcal
Protein 2.3 g
Fett 0.9 g
Karbohydrater 310.3 g
Fiber 2.2 g
Sukker 301.3 g
Salt 0.4 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.
