Tinctures are extractions usually made with a neutral spirit, such as grain spirit or vodka, to extract maximum properties of the ingredient that is being used without affecting its flavors. It can be made out of various things, such as herbs, mushrooms, and citrus peels.
In our version, we make a Mushroom Tincture mixed with butter through a process known as fat-washing. The tincture will have predominantly mushroom flavors, with a velvety texture from the butter.
This Mushroom Tincture can be used to add an earthy and umami flavors to various cocktails, so feel free to be creative! It can be stored in the refrigerator or a ventilated spot for up to a month.
Halve, thinly slice, and roughly chop 95 g of white button mushrooms
Transfer the mushrooms to a pot over medium heat. Cook until they start to soften and are reduced by half
Add 3 g of MSG and gently mix to combine
Add 21 g of butter and mix until it is completely melted. Turn off the heat
Remove the pot from heat and let the mushrooms sit at room temperature for 10m to cool down
Transfer the mushrooms to a slim recipient and add 150 ml of vodka
Cover it with a lid and place it in the refrigerator for 2d to infuse flavors
Drain the liquid into a cup lined with a coffee filter and a coffee dripper. Use a fine mesh sieve to prevent the mushroom pieces from falling back into the liquid
Transfer the liquid to another recipient and close it. Store in a ventilated spot until it’s time to use it. The mushroom tincture is ready
Enjoy adding this umami kick to various cocktails!
Yield 150 ml
White Button Mushroom95 g
Fine Mesh Sieve