Background
This experiment explores making a garum utilizing leftover mushroom butts from a variety of mushrooms. For this iteration, the batch uses the discarded ends of enoki, oyster, and shiitake mushrooms. The mushroom butts are first subjected to roasting to develop deep, browned flavors before being combined with koji to undergo enzymatic breakdown.
Recipe
Ingredients
Mushroom Butts (Enoki, Oyster, and Shiitake)
Koji (equal weight to the mushrooms)
Water (equal weight to the mushrooms and koji combined)
Salt (5% of total weight)
Equipment
Oven
Kitchen Scale
Fermentation Vessel
Constant Heat Source (capable of holding 140°F / 60°C)
Instructions
-
Roasting
Roast the mushroom butts at 350°F–400°F (175°C–200°C) for approximately 20 minutes, or until they are cooked through and slightly browned. -
Combining
Weigh the roasted mushrooms and combine them with an equal weight of koji in a fermentation vessel. -
Hydrating
Add water to the mixture, matching the combined weight of the mushrooms and koji. -
Salting
Calculate and add salt at 5% of the total combined weight of the mushrooms, koji, and water. Mix thoroughly to distribute. -
Fermenting
Seal the vessel and hold at a constant temperature of 140°F (60°C) until the garum reaches the desired flavor profile.
Notes and Observations
- The roasting step is crucial for developing Maillard reaction flavors, which will translate into a richer, more complex finished product.
- Using discarded mushroom butts is an excellent way to minimize kitchen waste while capturing deep, savory umami.
- Maintaining a precise temperature of 140°F (60°C) is necessary to facilitate rapid enzymatic activity from the koji while preventing unwanted microbial spoilage.