Black Garlic Kitchen

Black Garlic Mushroom Essence

This Black Garlic Mushroom Essence adds a depth of flavour to any vegan or vegetarian savoury dish. It is an excellent alternative to Worcestershire sauce.

Black Garlic Mushroom Essence

Prep: 20 mins + maceration | Cook: 45 mins | Makes: 500ml approx.

V | Ve: use vegan sherry

Ingredients

  • 1kg large flat mushrooms e.g. Portobello
  • 25g salt
  • 1 onion – peeled and chopped
  • ½ tsp ground allspice
  • Pinch of ground ginger
  • Pinch of ground mace
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • 4 tbsp Black Garlic Sugar or brown sugar
  • 4 tbsp Black Garlic Paste
  • 1 tsp salt
  • 4 tbsp sherry or vegan sherry
  • 150ml malt vinegar

Method

  • Chop the mushrooms into small pieces or finely chop in a food processor. Put into a large bowl and sprinkle over the salt. Stir. Leave to macerate for 24 hours at room temperature. 
  • Rinse the salt off the chopped mushrooms and drain in a colander. 
  • Put the drained mushrooms in a large saucepan with all the remaining ingredients. Bring to the boil. Simmer for 45 minutes.
  • Line a colander with a muslin cloth and place the colander over a large bowl. Tip in the mushroom mixture and leave to drain. When cool gather up the corners of the muslin and squeeze out the mushroom juice into a jug. 
  • Pour the mushroom juice into hot, sterilised bottles and seal. Cool then store in the refrigerator.
 
Top Tip: BGK’s Black Garlic Mushroom Essence has a thin consistency similar to Worcestershire sauce. It ramps up the flavour in any vegan and vegetarian dishes.

 

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