Mushroom Extract

Rating: 3.50 / 5.00 (6 Votes)

Total time: 45 min



Have fun preparing this mushroom dish!

Fine edible mushrooms are best obtained whole or cut into leaves. From more common varieties such as meadow mushrooms, sheep geriingen or parasol mushrooms can also be made an aromatic dark extract. The mushrooms must be precisely identified, because even a single poisonous mushroom among them would have fatal consequences. For an extract you can also use crested mushrooms and any overripe boletus, provided that it is in good condition and free of maggots. Any rotten area can lead to fermentation processes later on. Mushroom extract will keep in the refrigerator in a tight-fitting bottle or jam jar for 8 to 10 weeks. You can use it to add a wonderful flavor to soups, stews and game dishes.

Put all ingredients in a large stainless steel pot form. Bring to a boil and simmer without a lid for 45 min on low heat.

Pour off the mushroom broth through a sieve, squeezing out as much liquid as possible. Bring this extract to a boil one more time and boil to half.

Sterilize and drain a bottle or canning jar by immersing it in boiling water for several minutes. Pour in the mushroom liquid, seal, and cool.

When cool, label and keep in refrigerator. Mushroom extract can be frozen in the same way in an ice cube tray.

Related Recipes: