{"id":11830,"date":"2022-03-15T08:48:48","date_gmt":"2022-03-15T08:48:48","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=11830"},"modified":"2024-11-08T17:36:51","modified_gmt":"2024-11-08T17:36:51","slug":"black-garlic-mushroom-essence","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-mushroom-essence\/","title":{"rendered":"Black Garlic Mushroom Essence"},"content":{"rendered":"\t\t
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Black Garlic Mushroom Essence<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prep:<\/strong> 20 mins + maceration | Cook:<\/strong>\u00a045 mins |\u00a0Makes: <\/b>500ml approx.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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V<\/strong>\u00a0| Ve:<\/strong>\u00a0use vegan sherry<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients<\/span><\/p>

  • 1kg large flat mushrooms e.g. Portobello<\/li>
  • 25g salt<\/li>
  • 1 onion \u2013 peeled and chopped<\/li>
  • \u00bd tsp ground allspice<\/li>
  • Pinch of ground ginger<\/li>
  • Pinch of ground mace<\/li>
  • Pinch of ground cloves<\/li>
  • Pinch of ground cinnamon<\/li>
  • 4 tbsp Black Garlic Sugar<\/b> or brown sugar<\/li>
  • 4 tbsp\u00a0Black Garlic Paste<\/b><\/li>
  • 1 tsp salt<\/li>
  • 4 tbsp sherry <\/b>or vegan sherry<\/li>
  • 150ml malt vinegar<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Method<\/span><\/p>

    • 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.\u00a0<\/li>
    • Rinse the salt off the chopped mushrooms and drain in a colander.\u00a0<\/li>
    • Put the drained mushrooms in a large saucepan with all the remaining ingredients. Bring to the boil. Simmer for 45 minutes.<\/li>
    • 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.\u00a0<\/li>
    • Pour the mushroom juice into hot, sterilised bottles and seal. Cool then store in the refrigerator.<\/li><\/ul>
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      Top Tip:<\/b>\u00a0BGK’s Black Garlic Mushroom Essence has a thin consistency similar to Worcestershire sauce. It ramps up the flavour in any vegan and vegetarian dishes.<\/div>

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