This condiment is not new. It has been used for centuries and can be added almost anywhere you would use Soy or Worcestershire. It works like a flavor enhancer, offering a kick of umami where it is needed like gravies, stir-fries, stews, soups or simply drizzled over steak or lamb. This sauce offers a seriously intense mushroom flavor.
- 3 pounds fresh picked Morel mushroom
- 1 tablespoon of fine sea salt
- 2/3 cup of cold water
- 1 sweet onion – finely chopped
- 1 cup apple cider vinegar
- sprig of rosemary
- 1 cinnamon stick
- 5 cloves
- 5 allspice berries
Wipe clean the fresh mushrooms (do not wash) and rough chop them into small chunks. toss them in a bowl with the salt. Cover and set aside. After 24 hours, transfer the mushrooms (and juices) into a saucepan. Put the rosemary, cinnamon, cloves & allspice berries in a cheese clothe sachet and tie off tight. Add all remaining ingredients plus the sachet to saucepan. Bring to boil then simmer for about an hour. With the heat turned off, I pull out the sachet and puree the remaining ingredients. Some pull the mushrooms out at his stage but I like the sauce to be thick. Turn back on the heat and reduce the overall liquid by one third. I then pour into sterilized bottles and put sealed bottles into boiling water bath for 10 minutes. You can also pressure can them at this point.