250g water (added as the mushrooms did not release sufficient liquid)
2% salt
Process
Freeze mushrooms, then thaw to draw out water.
Combine mushrooms and water, add 2% salt, and weigh down to keep submerged.
Notes and Observations
Freezing and thawing did not draw out much moisture from the oyster mushrooms, though the method worked well previously on creminis. Added water was necessary to ensure adequate coverage.
The final flavor profile is distinctly cheese-like, almost parmesan-like, and quite strong.
