Preserved Mushrooms
1h 35m
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 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 ½ cup of white 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
Pour the strained leek broth in a saucepan over high heat
Fill a sealable jar with 2 cups 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!
Yield 300 g
Cleaned Mixed Mushroom
2 cups
Leek
2
Mushroom Garum
⅓ cup
Apple Cider Vinegar
¼ cup
Vegetable Oil
2 tbsp
White Sugar
½ cup
Salt
1 tbsp
Water
1⅓ cup