Homemade mushroom “soy sauce” recipe

Mushroom "soy sauce" extract from Fun with FungiHere’s an interesting recipe to try. This Norwegian method for making an umami-bomb mushroom extract similar to soy sauce seems especially suitable for using older specimens that are in too poor a condition to be presentable at the table.  

The author, Long Litt Woon at Fun with Fungi, mentioned in a Facebook post that she uses the hawk-wing mushroom, Sarcodon imbricatus, with good success. This is a mushroom that we sometimes see in great numbers here in the Arizona mountains. It’s quite large, conspicuous, and easy to identify, making it a good target for novice mushroom foragers. There are no toxic lookalikes.

Not everyone is a fan of the hawk-wing’s strong and somewhat bitter taste, so perhaps this recipe is a way to tame it. Some authors also recommend boiling the hawk-wing before use to make it more palatable.

Let us know how it goes if you try this!

Link: Homemade mushroom soy | Fun with fungi

There is another extract recipe on her site, made from dried mushrooms in a similar manner:   Making a mushroom elixir on the run | Fun with fungi.

About Christopher May

Chris is a radiologist in private practice in Scottsdale. He is married to Barbara May, with two grown children, Megan and Nick.
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2 Responses to Homemade mushroom “soy sauce” recipe

  1. Use this link: http://funfungi.wordpress.com/2013/12/12/homemade-mushroom-soy/. Making the elixir on the run uses the soaking liquid from rehydrating mushrooms, not the mushroom extract itself (made from layering mushroom and salt and leaving it in a cool place for 4-5 days)

  2. Christopher May says:

    Thank you! I have done so. I linked to the other one because it was better formatted and easier to read, not realizing there was a difference.

    Thanks for sharing this! I am looking forward to trying it. I’ll comment back here once I’ve tasted it.

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