Preserved Morels
This is the tastiest way to preserve mushrooms, and you'll also get a beautiful broth base to use in cooking. You can use morels in this recipe, or use any kind of mushroom you prefer. You can also replace the mushroom garum with soy sauce if unavailable.
Slice <quantity>2</quantity> leeks
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a saucepan over medium heat
Add the leeks to the saucepan and sweat them
Add <quantity>1<unit>tbsp</unit></quantity> of salt
Add <quantity>¾<unit>cup</unit></quantity> of sugar and stir until the leeks are caramelized
Turn down the heat to low and add <quantity>¼<unit>cup</unit></quantity> of apple cider vinegar
Add <quantity>⅓<unit>cup</unit></quantity> of mushroom garum
Add <quantity>1⅓<unit>cups</unit></quantity> of water. Simmer over low heat for 1h until it reduces by 2/3
Strain the liquid and put it back into the saucepan
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a frying pan over low heat
Add <quantity>4<unit>cups</unit></quantity> of clean morels and sweat them until they just begin to release liquid
Add the leek broth
Fill a pasteurized jar with the morels. Pour the liquid into the jar until the morels are fully covered. The preserved morels are ready
Steam the jars in a water bath for 15m to pasteurize
Enjoy it!
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