Mushroom Reduction
6h 20m
A savory and slightly sweet reduction that can be used to flavor dishes or as a base for a sauce or glaze.
Mushrooms are found all across the world and are present in every cuisine. So, why not use them as a main seasoning ingredient? It works with just about everything!
Add ½ cup of brown sugar to a large stock pot
Add 1 cup of wild blueberry raisins
Add 2 cups of dry shiitake mushrooms
Add ⅓ cup of soy sauce
Add 2 sheets of 4 inches x 8 inches kombu seaweed
Add 5 L of water
Bring to a boil and let the stock simmer over low heat for 6h until the flavor is concentrated and the liquid coats the back of a spoon. Strain. The mushroom reduction is ready
Enjoy!
Yield 500 ml
Dried Shiitake Mushroom
2 cups
Kombu Seaweed
2 sheets
Wild Blueberry
1 cup
Soy Sauce
⅓ cup
Brown Sugar
½ cup
Water
5 l
Equipment
Pot
Sieve