Have you found yourself with so many puffball, oyster, store-bought white button, or other mushrooms that you don’t know what to do with them before they go bad?
There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things. Wherever it goes, it brings with it a salty, umami kick, with a bit of a mushroomy twist. Put it on steak, burgers, in stews, stir fries, rice dishes, pastas, chili, casseroles, or anywhere you need a little bit of rich salty goodness.
Bonus: The leftover squeezed mushrooms make for some very realistic vegan scrambled eggs when fried in a bit of oil!
- Ready in2.5 Hrs
- 2lbs or 1kg mushrooms*
- 1 tablespoon non-iodized fine salt
Clean mushrooms and trim off any hard stems. If using puffballs, peel off skin and discard.
Break apart mushrooms into thumb sized chunks (button mushrooms torn in half or quarters). Put into a large bowl.
Add 1 tablespoon fine salt and toss well so all mushrooms get covered.
Line a colander with cheesecloth and dump the mushrooms into it.
Place the colander into a large bowl. Let sit for 2 hours, then squeeze, squeeze, squeeze, collecting all of the liquid into a pot or bowl.
You can stop here and use the light sauce as is, but I find it gets much better if you reduce it!
You can fry up the leftover mushrooms; they become excellent vegan scrambled eggs!
Pour the liquid into a pot and bring to a boil. Reduce to a strong simmer and spoon off and discard any foam that rises to the surface.
Reduce to half, let cool, then transfer to a squeeze bottle or container.
Store in the fridge for up to 1 month.
*I used puffball mushrooms here, but feel free to use any (edible) wild or store bought mushroom. Darker mushrooms will result in a darker sauce and a slightly richer flavour. Feel free to use a mix!