Preserved Mushrooms

This is the tastiest way to preserve mushrooms, and you'll also get a beautiful broth base to use in cooking. You can use any mushroom you like, but seasonal mushrooms are the best. 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>½<unit>cup</unit></quantity> of white 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

Pour the strained leek broth in a saucepan over high heat

Fill a sealable jar with <quantity>2<unit>cups</unit></quantity> of cleaned seasonal mushrooms

Pour in the leek broth. Wait for the mushrooms to soften, as it will open space in the jar. Fill it with more broth. Close the jar with a lid

Place the jar in a water bath for 15m to pasteurize

The preserved mushrooms are ready. Enjoy!

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