Mushroom soy sauce

Ingredients for 4 servings:

• 2 kg mushrooms, brown or mushroom waste
• 3 tbsp salt
• ¼ liter white wine
• 1 tsp nutmeg
• 1 pinch(s) of mace
• 1 tsp clove(s)
• 1 tbsp black peppercorns
• 1 pinch of allspice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

English mushroom soy

Combine the mushrooms and salt in a heavy cast-iron roasting pan with a lid and let stand for three days, stirring twice daily. Blend the mixture with a hand blender and stir thoroughly. Simmer with the remaining ingredients for 15 minutes. Then place in a fine sieve and collect the mushroom soy. Bring back to a boil briefly. While still hot, pour into four 250 ml bottles, put the lids on, and turn upside down. English mushroom soy is delicious with grilled meat; it also tastes good with cold meat, and it rounds out a bland sauce. See also my Harvey sauce recipe; you’ll need mushroom soy for this.