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.
Preservation of mushrooms is a great way to ensure that you have these delicious treats through the year. This process is used throughout the world.
Preserved Mushrooms are very versatile and can be used on dishes like pasta sauces, omelettes, risottos, sandwiches, charcuterie boards, and even as a topping for many pizza flavors.
Slice 2 leeks
Add 2 tbsp of vegetable oil to a saucepan over medium heat
Add the leeks to the saucepan and sweat them
Add 1 tbsp of salt
Add ¾ cup of sugar and stir until the leeks are caramelized
Turn down the heat to low and add ¼ cup of apple cider vinegar
Add ⅓ cup of mushroom garum
Add 1⅓ cups 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 2 tbsp of vegetable oil to a frying pan over low heat
Add 4 cups 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
Yield 4 portions
Clean Morels Mushroom4 cups
Mushroom Garum⅓ cup
Apple Cider Vinegar¼ cup
Vegetable Oil4 tbsp
White Sugar¾ cup