Distilling mushrooms
In this preparation method, mushrooms are distilled using a rotary evaporator, producing a clear distillate in addition to this essence/flavour enhancer. If you do not own a rotary evaporator, you can also prepare this essence by allowing the mushrooms to slowly evaporate to around one quarter of their original mass. Makes 300ml.
Ingredients
| 1 kg | mushrooms |
| 200 g | water |
| 40 g | salt |
Instructions
- Clean the mushrooms and cut into pieces.
- Transfer to a blender together with the salt and the water and blend into a coarse mixture.
- Pour into a strainer lined with a damp passing cloth.
- Set aside to strain for at least eight hours.
- The mushroom juice will oxidise and turn black, giving it the colour of soya sauce.
- Pour the mushroom juice into the flask of a rotary evaporator and distil at 100 rpm, 80 degrees and 800 Mbar.
- After about 30 minutes you will have a crystal-clear distillate containing all the aromas of the mushrooms. This can then be processed into other components.
- Pour the distillate into a squeeze bottle or a small bottle with your own logo.
Serving suggestions:
- For use in soups and sauces.
- Use in a composition with components of spring onion, celeriac, and mushrooms.
- Use in a composition with components of kale, potato, and onion.