Mushroom Extract for flavoring – Retains the Vitamins, Minerals, and Immune chemistry of the mushroom but lasts much longer. Uses most of the nutrient extraction processes spoken of in the podcast below
[thermal, mechanical, osmotic, etc.]
2 pounds Mushrooms (Mixed variety)
2-3 Garlic cloves
1 tablespoon grated horseradish
2-3 tablespoons salt
2 Bay leaves
1/2 teaspoon Allspice
1 Onion (chopped)
Lemon Zest (from 1 lemon)
1/8 teaspoon red pepper
1/4 teaspoon clove
1/4 – 1/2 cup vinegar
Prep: Mushrooms (any variety may be used)
- Onion Chopped
- Red Pepper
- Bay Leaves
- Lemon Zested
- Horseradish Grated
Cover with weight to allow
salt to begin fluid extraction
Mix in the onions, garlic, bay leaves, lemon zest, and horseradish then cover and let rest in the fridge over night
(NOTE how much mushroom juice is already released) *note, the rest of the herbs/spices will be added prior to simmering
Remove from fridge.
You will notice the large volume of fluid extracted. Spoon this all into a pot and add the vinegar (I have used 1/4 or 1/2 cup vinegar and either is fine – but if you like less vinegar taste in the final sauce use 1/4).
Add the remaining herbs/spices
Simmer on low-medium heat 15-20 minutes
Let cool and drain
(Ideally a cheese cloth or strain and express all the fluid)
Store in refrigerator. Used as a condiment and flavoring in many recipes.
The leftover mushroom pulp can be dried and ground into a condiment as well.