We made this cake first with chopped up whole oranges with peel removed for better distribution made like betterazuke pickles. Those are the type of pickles usually layered with a whole lot of salt, sugar and koji. They are often aged for a long time. Let us know if you want to do that.
Otherwise, a hack just requires some pre-made rice koji. An even easier all purpose hack is bto use kasu (the dregs from making doboroku or sake) with salt.
The easiest thing of all would be to just use your favorite sake or liquid shio koji.
Whatever you decide to do, this is a really tasty, versatile and easy to make pound cake like treat with just a blender.
450 grams or 16 ounces cultured butter
2 TB shio-koji (salt koji or liquid shio koji)
294 grams or 2 cups organic coconut palm sugar
3 extra large or 200 grams of eggs
420 grams or 1 to 2 navel oranges, pureed.
1 TB lemon, orange, or vanilla extract
1 tsp baking soda
1 TB baking powder
486 grams or 3 cups flour
Liquid shio-koji can now be purchased online or from many Asian grocery stores. Our friends at The Japanese Pantry and at MTC Kitchen also sell it (and lots of other really cool ingredients). Check out your local Sunrise Mart near Brooklyn Kura if you are in the area.
There is really no difference between liquid shio-koji and the pastier version except for perhaps salt content and a little water. You can blend your butter with liquid shio koji and let it ferment for days or weeks in the refrigerator. You can do the same with the oranges, as we did for four weeks.
Let them ferment for as long as you like. Or not. It’s all good. You can also blend rice koji with water until a paste forms. Add more water and some salt and you have shio-koji. Keep it at 135F for 6 hours and you have the same exact shio-koji that people take weeks to make. The enzymatic activity is the same.
The salt reduces the amylase enzymes that digest sugar and increases the protease enzymes that like proteins. But it will still be a fleetingly sweet and savory marinade and all purpose condiment.
Again, you can always just take out your blender and make a thick paste of the wet ingredients and blend into the flour mix. Simplest, best cake ever.
The icing for this was originally made by creating an amasake type paste using tapioca starch and Aspergillus oryzae (koji) grown out on orange peels. Perhaps this is a new technique to you.
As I described this was recreated from the notes from researchers working with spent coffee grinds, cassava peels, fruit waste, peanuts, wheat bran, soybeans, ad other things that were of enormous interest then and now.
By then I mean in the late 1800s and early 1900s. We will be publishing a whole lot more on these things with recipes using a wide range of Aspergillus types as well as other filamentous fungus (like the ones used to make tempeh) we’ve been making since the 1970s.
Here is a really easy and very tasty way to make this very quickly just like your grandma did back then. We just finished filming a series of videos about making and using shio koji or salted rice koji, but you could also follow the old school way we describe here that most people still think is the way to make shio koji or just buy some from one of the many online or retail outlets that sell it. Either the liquid shiio-koji or the paste works as well.
2 TB fresh lemon or lime juice
1/2 cups or 56 grams confectioners sugar
1 tsp teaspoon liquid shio-koji
More confectioner’s sugar as desired if you want it thicker)
Whisk everything together really well. Either serve on the side of the cake when the cake is completely cooled down on a towel, or drizzle over the cake.
Blend together the pureed orange and egg base with the flour and soda. Bake at 350F for 45 to 50 minutes. Let the cake sit outside the oven for at least 30 minutes before removing from the pans. Let cool completely before icing. The icing is not required – you could just dust it with confectioner’s sugar – but it’s sweetness coupled with the orange zest and juice brings out layers of flavor in the cake.
Learn about the five basic tastes, the relation between tastes and the representative chemicals that bring out the flavor in foods, which daily diets include umami components, and how to enhance the umami flavor.
Experience comparison tasting tests of several kinds of Dashi, soup stock which is essential for Japanese cuisine, and learn about washoku (traditional Japanese cuisine) to explore why Dashi is the key of Japanese cuisine.
This forum will give you hands on experience making dashi from kombu from Japan, where it is typically grown on ropes in the cold seas.
Sunday, March 1, 2020 2:00pm-3:30pm at RESOBOX in the East Village at 91 E 3rd St, New York, NY 10003 (Map) Event Fee: $15
Kombu belongs to the brown kelp family. It contains fucoidan, a substance that researchers have been studying as a treatment for kidney diseases and disorders for decades.
It also has been studied for rheumatoid arthritis, colon cancer prevention, and is a great thing to add to beans to help break down sugars such as raffinose that can be very hard for humans to digest.
Kombu is a nutritional powerhouse that should be included in everyone’s diet, if only for the glutamates, and of course their digestive properties. But you really have to know how to use it correctly.
Kombu is well-known as an essential raw material for making a soup stock called Dashi for Japanese cuisine. It is significantly rich in umami components, such as glutamate. The umami taste can be enhanced by 7 times with the other umami components from meat or fishes.
This is called “umami synergy” and is used in a lot of cuisine around the world. In Japan, dashi with its enhanced umami is used for many dishes, including miso soup, nabe (Japanese style hot pot), simmered dishes, pickles and salads.
This presentation is led by Shunsuke Kondo. Shunsuke-san is an experienced chemist who graduated with a master’s degree in chemistry. He’s working with RESOBOX and culturesgroup for this collaborative event.
Okui Kaiseido Co., Ltd. will provide the konbu. This company is one of the oldest – founded in 1871 – and most famous Kombu makers in Japan. https://www.konbu.jp/
Taste Comparing Tests:
Try tasting the enhanced flavor of umami in this event and enjoy several Dashi made from different kinds of Kombu!
・Dashi from only Kombu ・Dashi from only dried bonito ・Dashi from Kombu and dried bonito (called “Awase Dashi”) ・Awase Dashi with salt ・Awase Dashi with miso ・Dashi from several kinds of Kombu ・Seasoned Dashi, “HONDASHI” (containing MSG)
Attendees will have the option of trying a cup (about 50-100mL) of Seasoned Dashi (Hondashi which contains MSG) but only as a tasting comparison.
The other dashis will not have any MSG in them and will be made of natural ingredients (please see the full list above).
Of course, there is no need for participants to try that specific dashi and they will be informed if they would like to opt-out of trying it.
The purple top turnips were used instead of celery root for two reasons. We like the taste and ease of preparation of this vegetable, and it is available fresh even during winter months. Slice the turnips into long matchsticks and massage with the coarse sea salt. You will end up losing about 20% of their original weight. You do not have to peel these if you don’t want to. Make sure they are well scrubbed though.
1/2 cup Rémoulade Sauce
Freshly ground pepper
1 TB shio-koji
1 to 2 tsp grated lemon peel
1/2 tsp celery seeds
Freshly ground black pepper (up to 1/2 tsp)
Green shiso leaves (or fresh dill or fresh tarragon or scallions)
1 pound or 450 grams purple top turnips, julienned and salted down for at least four hours with 1 to 2 TB of coarse sea salt.
Once the turnips have been fast pickled in the salt soak them in cold water to remove the salt. You could chan ge the water several times. Squeeze the turnips very well to remove any excess water. They should only taste very lightly salted when biting into the center.
Mix all the ingredients together and serve immediately. A crisp apple, cut like the turnips, can be added right before serving as well. You could also grind up the celery seeds if you like. If you want to avoid the mayonnaise or Rémoulade sauce entirely, use another TB of shio koji and 2 tsp vinegar.
Mayonnaise and Hollandaise -nEgg emulsions are one of the Mother Sauces in Classic French cooking, and are used in many other cuisines as well. Egg emulsion sauces are almost always made by combining an acid such as vinegar or lemon juice with eggs, then adding fat.
There is usualy enough water in these ingredients that help the sauce to stay together as they are made. If you ever have problems holding an egg emulsion sauce together try adding a very small amount of water, and putting it in a colder place.
Sauces that depend on an egg emulsion include Hollandaise Sauce, and Mayonnaise, and sometimes Vinaigrette (for salads). In some cases, the fat is heated along with the eggs while making the sauce, although that is not always required.
Of course, the acids can vary. We’ve used sour grapes, tart cherries, acid whey, and infusions of koji made with Aspergillus luchuensis to create citric acid that can replace the need for lemon, vinegar or anything else. Liquid shio-koji can also be used, bringing even more umami to the sauce.
The fat used in an egg emulsion sauce could be butter, olive oil, chicken fat, or even lard. In classic French cuisine, clarified butter is almost always used.
We’ll provide you lots of recipes for all these different variations things as we go along but remember in life, and especially in food that balance is the technique, layers of taste the rewards of knowing how to orchestrate the right tongue, mouth, and throat feel.
Smell is often the key to unlocking all the pleasure receptors you want to unlock with whatever it is you are eating or drinking. A lot of that depends on what you can unlock from fats. It also depends on what acid you use. And of course on the liquid, whether water, mushroom broth, fish sauce or microbe infused stock.
Egg Emulsion – Mayonnaise
Mayonnaise is really just a cold version of Hollandaise. For this first sauce we kept it simple. Mother sauces, including the progeny of mayonnaise called Rémoulade, should always be capable of becoming the parent of another sauces.
If you add additional onion and fresh dill and sour cream – we do that often – it’s no longer a simple sauce. It would be pretty hard to create another sauce from such as sauce.
That’s not a good thing for a home cook, or a chef unless that is the end goal. With this sauce, you could easily make a dozen variations if you don’t need all the sauce at once.
1 3/4 cup or 365 grams mayonnaise
2 TB mustard powder (regular or hot, your call)
2 TB or 25 grams chopped capers
1 TB or 16 grams sugar (organic, unrefined, not brown)
We are going to assume you either know how to make mayonnaise according to your taste, and if you don’t, how to buy whole egg or low fat or olive based or vegan mayonnaises from a store or online.
Mix the first five ingredients. Then, blend in the herbs and scallions. It should look like a mayonnaise with capers and herbs, not a green sauce. Let flavors meld for an hour or more.
This recipe makes 2 cups or 420 grams of sauce. It keeps really well in the refrigerator for 7 to 10 days. If you are going to use this right away, you could add the lemon juice from the lemons you grated for the peel. Add a 1/2 tsp of salt and 2 more TB capers if you want it to last longer.
This is great with turnip, kohlrabi or carrot ohitashi.
Come and ask questions of two extremely skilled fermenters and cutting edge brewers, Chris Cuzme and Mary Izett. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at the menu!
The Event is January 27th, 7 to 9:30 Come ask questions about any of the recipes or methods used in this post about beets. Try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented. Plus, this is a #vegan event.
Smoked Maple and Pomegranate Beet Kvass
425 grams washed and diced raw organic beets
1250 grams of water (enough to cover the beets in a half gallon jar)
1 to 2 tsp toasted fennel seeds
30 grams coarse sea salt. Do not use fine sea salt for this. Kosher salt is okay.
4 TB maple syrup
4 TB pomegranate powder (or just add more maple syrup or molasses)
1/8 tsp liquid smoke or ash. Do not use more. Add more when finished if you like.
2 TB unpasteurized vinegar (apple cider vinegar with the mother, etc.)
4 TB Pomegranate Molasses (or more maple syrup)
1/2 cup sugar (organic, any type. If replacing maple syrup and pomegranate with dark molasses, use 1/2 cup more)
Mix everything together in a large bowl with gloved hands or a spoon. Otherwise, your hands will get stained. If you can’t get pomegranate powder or molasses use more maple syrup as indicated. You can also use organic dark brown sugar or organic molasses. The fennel seeds are essential, but can be replaced with anise seeds.
Other natural smoke flavorings or even smoked soy sauce or smoked salt can be used, sparingly. Smoked salt does not replace the coarse sea salt. Add some smoked salt to your kvass before serving if you like.
Ferment in an area where it is between 72 and 85F. It should take a week to ten days. If the temperature is lower, it will take at least 14 days before it is ready.
Shiso Leaf and Beet Kvass with pickled beets
216 grams ( about 3 medium sized beets) raw organic beets. If not organic peel them. Otherwise after cutting into thick matchsticks wash them in cold water by rubbing them gently.
1500 grams warm water. This will cover the beets that are placed in a well washed and sanitized half gallon glass jar.
190 grams Shiso Vinegar*. Our Shiso vinegar has enough salt in it to act both as a starter culture, and as a deterrent to unwanted bacteria and yeasts. The base is an apple cider vinegar with lots of the mother in it. There are both yeasts and bacteria in vinegar.
Cover the jar tightly and shake. You could also dump the content of the jar into a bowl and mix them well. Then, put them back into the jar and cover with an airlock, or a tight lid. To be safe put the jar in a bowl or dish. If it looks like air is building up in your jar, loosen it to let it escape then retighten it.
This should be done in 5 to 7 days, but can go for two or three weeks if you like. Save the beets for a fantastic beet, pickle and apple salad. Or dress them with a miso dressing as a side dish. You can also start a new batch using the liquid if you like as a starter culture.
*Perilla vinegar substitute – You can use unpasteurized apple cider vinegar and mix in some umeboshi vinegar (about 1/4 cup), or use some shiso furikake (check the ingredients if you are a vegan) with vinegar and salt. You could also use vinegar, 3 TB of coarse sea salt and fresh dill or toasted dill seeds, or roasted black peppercorns.
The perilla vinegar could also be replaced with 40 grams of coarse sea salt. If you know beforehand then cut the beets thinner or into smaller pieces. Either way it should taste just a little salty at first, but not extremely salty.
Only salt will take about 2 weeks, but check it as you go along. Don’t stick unclean spoons, forks or fingers in your ferments.
You’ll learn how to prepare things to use with these things – like a hundred zucchini you can’t deal with. The point of all these items is to show you what to have on hand, and what to do with it. KojiFest2019 presented by people that have mastered the art of living and eating tasty food with too little time in the day. Got kids? Work, like even two jobs ? Need to spend less time and money cooking and more time enjoying food?
Makiko Ishida (Maki) is a koji enthusiast, and a busy parent that knows how to budget time without sacrificing nutrition or taste for her family. A native Tokyoite who was born into a katsuobushi (fermented bonito) trading family. Maki-san has a unique sense of how to blend traditional Japanese food with everyday American fare.
Maki especially loves to share easy and fast Japanese home-cooking ideas using koji-fermented staples such as miso, soy sauce, mirin, shio-koji, and sake that anyone can apply into his or her own kitchen.
Professional Chefs often approach cooking with a stone soup approach. Sometimes they have access to fresh ingredients that a forager, farmer or artisan just harvested or made, other times they have to deal with what they ordered or shopped for versus what is in the house.
It’s really a bigger version of what we all go through at home when tired or busy or exhausted. That doesn’t mean you can’t use something in your pantry, refrigerator or from your local store and make something filling and very tasty like already when you get home or realy quick to prepare kasha. The stone in this case is koji,or shio-koji, or miso,or sake lees or a fermented or pickled condiment you already bought or made.
Chef Ken Fornataro will show you how to make food with a stone. No rabbit or fox will get this meal though! It’s all really about mise-en-place, a fancy way to say if you have miso, koji, shio-koji, soy sauce, mirin and other ingredients ready to go (or even just the miso) a quick trip to the farmers market, your local salad bar, the super market or a dig into your CSA box or your pantry or refrigerator and you can easily do it. Even for picky kids – we know all about the young stubborn ones – and people that are eating a vegan diet.
We’ll also show you how to get ready for the arrival of fresh foods from your local farmer or garden or grocer’s shelves. A #vegan focused event that could be translated into any type of food you chose to eat, but everything we prepare and sample will be plant based.
Koji is the most commonly used word to describe Aspergillus oryzae, a malted mushroom type of microbe that is an enzymatic powerhouse. You might not know how to cook, or even want to, but you still want to eat well without spending an enormous amount of time in the kitchen. Koji can be used with almost any food or even drink you currently eat, from whatever type of cuisine you choose. You can make koji out of just about anything that has carbohydrates in it that will get broken down into different types of enzymes to transform or season your food for you. Quickly.
You’ll see demonstrations of how to make miso (味噌), shio-koji (塩糀), gohan takikomi (rice cooked with miso and whatever you fancy), misodama (味噌玉) and a long lasting, refrigerated kimchi base and how to prepare things to use with it – like a hundred zucchini you can’t deal with. All so when we offer the following tastings you’ll say that’s easy and fast! Especially since you can substitute ingredients that you have using the mise-en-place items.
Based on these items we’ll have – if accessing the ingredients makes sense and preferably uses ugly vegetables, the following, all vegan, mostly gluten free items:
Menu (based on availability):
Menu: • Fried Jalapeño and Garlic Salsa • Szechuan Sauerkraut with pastrami flavored smoked hamma natto • Shiitake Kombu Dashi Dama • Edamame Crispy Beans (glazed with an amasake shio-koji plum mirin) • Jasmine Amasake (sweet, thick, koji based rice) • Miso Mayo (mayo with special seasonings and miso) • Cucumber Misozuke (Cukes aged in a black pepper miso) • Spicy carrot, garlic ginger, tomatillo, onion Kimchi • Coriander Seed, Fennel and Lime Rind pickles • Toasted Almond KIsses (savory, nutty and sweet) • Garlic Misozuke (Fresh garlic fermented in miso) • Baker’s Dozen – Freshly baked breads and Genmai Cha Tea (roasted rice, chilled tea, spices) if 40 people register by May 15.
Fee/Payment: Suggested Fee is $35 for the 3 hour demo and tasting. Bring cash and pay there if you like. Bring whatever you can, but please join the group and register for the event! Hope to see you there! email@example.com with questions! https://www.meetup.com/culturesgroup/
#KojiFest2019 is an ongoing series of events hosted by culturesgroup (https://www.instagram.com/culturesgroup/). Expect to learn, ask questions, and taste and enjoy. April 13th at RESOBOX on East 3rd Street in New York City. A multi course tasting event with three wild sages and experienced microbe wranglers. #kojifest2019 #veganevent
Wild Greens Pkhali
Pkhali is the traditional Georgian paté of vegetables such as spinach or leeks, in this case its going to be a mix of wild greens probably nettles, mustard and herbs like pushki and wild chervil. Depending on what Mallory has on hand and what he can gather it will probaly include these ingredients: Wild mustards (garlic mustard, wild cabbage and dames rocket), nettles, wild chervil, field garlic, ground elder / walnuts, garlic, Georgian spices (blue fenugreek, coriander, chiles) a splash of homemade vinegar and a dash of black walnut oil.
Aline Bessa is a baker, cook and food waste sage. She constan tly thrills people @bichobk with her breads, ferments and other tings that include yuca. Yuca is the energy source for at least 400 million people around the world. Aline will discuss – and sample – some of the tastiest ways the plant is used.
Aline will discuss how to ferment this root with various ingredients in multiple ways to create flavors ranging from cheeselike, to nutty or fruity. For every thing described, there will be an accompanying dish so that it will be easier to understand the process better.
Miso soup with tucupi (a fermented yuca broth), szechuan buttons (jambu), culantro and goma
Yuca rolls (vegan pães de queijo) stuffed with nut cheese made with sour tapioca starch (polvilho azedo) miso
Puba (fermented yuca) pudding with miso caramel
There will be a yuca-based “cachaça” for the adults, too. Its name is tiquira.
Yuca Flour (farinha)
@bichobk describes: “How many types of farinha (yuca flour) have you used? Farinha can be readily found here in the United States, either at Brazilian stores or online, but almost without exception these come loaded with artificial additives.
It is incredibly hard to find farinha from the North or Northeast of Brazil here, especially of any quality. In Bahia we use farinha de guerra. When we run out of it, we use cassava garri from the Nigerian store up the street.
We also have farinha d’agua from the North of Brazil, and farinha ovinha de Uarini, a gift from our friend @raonilourenco These are all artisanal products, and they all share the same ingredients: yuca. “
The events focus on methods and examples of how koji and other microbes are used throughout the world in many cuisines to elevate the taste and nutritional benefits of local and regional foods.
Koji is the most commonly used word to describe Aspergillus oryzae, a malted mushroom type of microbe that is an enzymatic powerhouse. There are other types of koji that are members of the Aspergillus family that have their own unique characteristics.
Enzymes and other byproducts produced by koji are creating solutions fordealing with environmental toxinsand even human disease. We focus on te amazing taste sensations and the layers of flavor that koji can create through rapid, or traditional methods.
Presenters will provide tastings of foods that use koji or other fermentation techniques. These include misos, shoyu, shio-koji and how the enzymes created by koji can quickly or over time create incredible tastes and nutritional benefits.
Some things will be lightly dressed with a probiotic rich sauce, others will be deeply flavored misos or sauces that highlight a fresh ingredient or can be eaten on top of or in cooked grains, beans, vegetable based proteins and even desserts.
Depending on what is available the day before the event we plan to have, perhaps with a few substitutions these things garnished with accompaniements.
Traditional three year old miso
Sweet simmered miso
Black beans with smoked mushroom bacon
Greens with cashew, garlic, herb pesto
Tucupi miso soup (a fermented yuca broth, szechuan buttons (jambu), cilantro and spring vegetable.
Nut cheese using miso made with sour tapioca starch
Yucca rolls (vegan pães de queijo)
Puba (fermented yucca) pudim with miso caramel
Pickles (kumquat and carrot, shio-koji cucumbers, tempero baiano style mushrooms).
Rice, garnished (spiced peanuts, date and ginger douchi, gomashio bahia).
Corn chips, seasoned
Joining Chef Ken Fornataro for this event.
Mallory is a wild food writer and enthusiast, sometime cook and dabbler in creating food based on sustainable and local resources. Inspired by exposure to the worlds working-class cuisines, Mallory cooks globally-influenced cucina povera with an emphasis on homemade staple ingedients, fermentation and simple, traditional techniques.
Emphasis is on the wild ingredients reflective of the terroir of the Northeast US, and on creative applications involving neglected or ignored wild ingredients such as bark, roots, wild seeds and spices, pollen, and tree leaves, branches and sap. Many of these open up exciting new avenues when combined with traditional preserving and fermentation techniques, an increasing role in which is being played by koji.
Mallory documents food experiments as well as native and invasive wild foods at @mallorylodonnell on Instagram, and www.howtocookaweed.com
Aline Bessa is a fermentation enthusiast, exploring connections between the techniques she’s learned in her home country, Brazil, as well as here in New York, with local and sometimes foraged ingredients. In her cooking, fermentation is primarily used as a means to uncover the complex flavors of the ingredients, sometimes not accessible at first sight/smell/taste.
In addition to that, preservation techniques help to keep her favorite tropical flavors available year-round, which is particularly important for riffs on Brazilian dishes and cocktails.
Finally, fermentation is an important ally in her constant battle against food waste – food byproducts are usually turned into new products in her house. Aline is getting a PhD in Computer Science at NYU and she brings her scientific acumen to all her kitchen experiments.
Most things labeled as Worcestershire sauce contain anchovies, a type of fish that people trying to avoid animal products don’t want to consume.
We created a vegan sauce – no animal products including honey and fish – that you can pretty quickly assemble yourself if you don’t want to buy any of the existing vegan or vegetarian sauces typically available at health food stores or online.
This version is the faster version of one that uses koji and takes a few months to ferment. It’s just as good in things you are cooking, or in which it doesn’t really play a major role. It’s also great when using it with meat or any recipe that a vegan wouldn’t be interested in eating. So, try it. We use it in our vegan mushroom bacon.
½ cup raw apple cider vinegar
1 cup brown rice vinegar
¼ cup organic tamari or soy sauce
¼ cup unsulphured dark molasses
3 TB Umesu (umeboshi plum vinegar)
1 TB tamarind paste or other sour fruit paste
1 TB hot asian mustard powder
1 TSP ginger powder
3 TB very dark aged miso
3 TB dried onion flakes
1/3 TSP cinnamon
½ TSP garlic powder (or several fresh smashed)
¼ tsp cardamom
¼ TSP powdered cloves
½ TSP ground white pepper
A few pieces dried citrus peel, preferably orange, toasted
1/4 tsp dried seaweed powder (kombu, wakame, anything but Irish Moss or other gelling types )
Simmer very slowly for 15 minutes, at which time it should be about to boil.
Let cool down below 140F, just not colder than tepid)
Add ¼ cup rice wine vinegar (4 to 5 % acidity)
1 TSP sweet smoked paprika
½ TSP alleppo pepper flakes or ground black pepper
1 TB dark miso
Stir well and let sit until room temperature. Strain, saving solids. Bottle and refrigerate sauce for up to 6 months. Or add a tablespoon of sea salt and it will last at 72F for at least three months unless you use it alot.
We’ll provide recipes this is used in besides our mushroom bacon (recipe below) after this described event.
April 13th Event in NYC
April 13th at RESOBOX (resobox.com) you can experience a multi course tasting event. #kojifest2019 #veganevent
Each #kojifest2019 event includes different guest presenters and participants sharing and sampling different handmade, regional fermented and traditional foods, most made with a koji-centric item such as miso, shio-koji, amasake or tamari.
Enroll for information about all related events, or register for events at the culturesgroup MeetUp site.
Mushroom Bacon (vegan)
The cool thing about the marinade for this dressing is that it can be used with a few different types of mushrooms, or on a snack like roasted beans or even popcorn. Just don’t go overboard with the marinade if you don’t intend to use it for the amount specified in the recipe.
The mushrooms don’t have to be pre-treated other than washed and de-stemmed if using shiitake, but if you marinate them for over 15 minutes they will start to really produce water that will dilute the intensity of the taste.
If you don’t have maple syrup, coconut palm syrup or dark brown sugar work as well. Use the palm if you want it less sweet, though. We used the liquid smoke version here because most people don’t have smokers or want to do the stove top thing – easy in a wok or stove top steamer we smoke our nut cheeses in – and it works just as well.
There are quite a few decent brands out there, make sure they don’t contain stuff you do not want to eat. You can also use unsalted smoke powder – sparingly – to create the liquid smoke, or just add it to the marinade.
Use either portobello mushrooms or shitake mushrooms sliced like bacon, or even crimini or button mushrooms. Either way, this marinade is for 2 pounds after cleaning. Some mushrooms may need to be drained after the first trip to the frying pan. Then re-sauteed with something sweet and tamari.
We like to save the marinade if the mushrooms have been hanging out a while and deglazing the pan and reducing the liquid afterwards. If you want to resaute these right before using to crisp them up or just do them ahead of time do that.
Make sure there is more oil than liquid on them, adding some extra oil to store. Maybe 1 TB or 2. Not more unless you’ll be throwing them into a hash brown potato or root vegetable dish. Later for that.
2 LB portabello mushrooms
2 TSP liquid smoke
1/4 cup soy sauce (tamari if GF)
1 TB maple syrup
1/4 cup frying quality olive oil (not EVOO)
1 TB Worchestershire sauce (vegan recipe from culturesgroup above
1/2 tsp toasted and ground coriander seeds
6 TB olive oil or high temp substitute
Cooking the mushrooms: Get pan hot and add oil. Add mushrooms with tongs. Do not overcrowd the pan. Careful of splattering although there should not be more than 2 TB oil in your pan. Fry them like strips of bacon – obviously not layout bacon – that turn over after a few minutes for even browning. Don’t overbrown.
You will need to do two to three batches. Have each batch draining on absorbent paper. Don’t stack them on top of each other. Make sure the pan, wiped out if necessary, reheats after each batch and new oil is added.
After all the mushrooms have been cooked reheat the pan and add ther mushrooms over high heat. Add 2 TB maple syrup and 2 TB tamari and glaze the mushrooms quickly. Remove from pan.
Use right away or lay out and keep warm. Drying this out only makes them better, as long as most of the water is already out.