Michael Davis
Mushroom garum is a vegan alternative to garum, a fermented fish sauce that has been used as a seasoning since ancient Rome. Noma Projects, a food lab opened by the influential Copenhagen restaurant, sells smoked mushroom garum, made using organic mushrooms, salt, and rice koji. The sauce is umami-rich and can be used to dress salads, vegetables, or meat, or as a dipping sauce or cocktail ingredient.
| Characteristics | Values |
|---|---|
| Type | Fermented sauce |
| Traditional ingredients | Saltwater fish, fish innards |
| Modern ingredients | Mushrooms, koji, salt, rice |
| Flavour | Umami-rich, smoky, mushroom |
| Texture | Viscous |
| Colour | Brown |
| Smell | Strong |
| Taste | Salty |
| Use | Seasoning, dressing, marinade, dipping sauce |
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What You'll Learn
History of mushroom garum
Garum, a type of fermented fish sauce, was extremely popular in ancient Rome. The Latin term "garum" is derived from the Greek word "garos" (garon), a small species of fish associated with the Greeks from around the 5th century BC. The Romans produced several varieties of garum, including liquamen, muria, allec, and haimation. It was also popular in ancient Greece, Carthage, and Byzantium.
Garum factories were located outside city walls due to the sauce's strong odour. Despite this, it was the favourite topping of the ancient world, accompanying most of their foods. Since Roman times, and perhaps earlier, garum has been widely used in Southeast Asia.
Garum is made by fermenting animal protein in warm conditions with salt and water. The traditional recipe relies on the naturally occurring enzymes in fish intestines to produce robust flavours. However, Noma Projects, a Copenhagen restaurant, has experimented with a novel twist on the traditional methodology by using koji to ferment their garum, allowing them to use a wider range of high-protein ingredients, including mushrooms.
Noma's smoked mushroom garum, released in 2022, is made by blending cremini mushrooms, koji, and salt, and letting the mixture ferment for 6-8 weeks. The remaining liquid is then strained and cold-smoked. This plant-based sauce boosts umami in dishes and can be used in various recipes, from lasagna to ramen.
While the history of mushroom garum specifically is unclear, the use of garum in cooking dates back millennia, and Noma Projects' innovative take on this ancient tradition has created a unique and captivating sauce.
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How to make mushroom garum
Mushroom garum is a vegan alternative to the traditional garum, a fermented fish sauce that has been used as a seasoning since ancient Rome. The vegan version uses mushrooms and koji instead of fermented fish to create a rich umami flavour.
To make mushroom garum, you can follow the recipe below.
Ingredients:
- Any type of mushrooms (a deeper mushroom taste is preferable)
- Salt
- Rice koji
- Water
Steps:
- Dust and quickly wash the mushrooms (avoid soaking them as they will absorb too much water).
- Cook the mushrooms at 170°F overnight.
- Blend the mushrooms with the remaining ingredients.
- Scrape the mixture into a vacuum bag or Ziploc, removing all air bubbles.
- Allow the bag to ferment in a dark place at 60-80°F for at least two weeks.
- When the bag is fully inflated, release the air and reseal.
- Pour the mixture into a cheesecloth or nut bag and squeeze out as much liquid as possible.
- Clarify the garum by letting it sit overnight.
- Add salt to preserve the sauce and adjust the taste.
- Pour the garum into a bottle and store it in the fridge.
The resulting sauce can be used as a dressing, marinade, or dipping sauce, adding a savoury umami flavour to various dishes.
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Vegan mushroom garum
Mushroom garum is a vegan alternative to the traditional garum, which is a fermented sauce made from small, whole salted fish, or a mixture of fish and crustaceans. The vegan version replaces fish with mushrooms to create a deep umami condiment.
To make vegan mushroom garum, you can use any type of mushroom, but the deeper the mushroom flavour, the better the garum. The process starts by dusting and washing the mushrooms, then tossing them into a pot and cooking them overnight at a low temperature, usually between 170 and 200°F. The next step is to blend the mushrooms with other ingredients, such as koji, a type of fungus often used in East Asian foods, and salt. The blended mixture is then placed in a vacuum bag or Ziploc, with air removed, and left to ferment in a dark place for at least two weeks. After fermentation, the mixture is strained through a cheesecloth or a nut bag to extract the liquid. This liquid is then clarified and preserved with salt to become vegan mushroom garum.
The resulting sauce can be used in various dishes, enhancing the qualities of the main ingredient. It can be added to gravy, used in marinades, or as a dressing for salads, vegetables, or meat. It can also be used as a dipping sauce or in cocktails, much like Worcestershire sauce.
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Mushroom garum recipes
Mushroom garum is an umami condiment made from mushrooms. It is a modern take on the ancient Roman sauce, which was made with fermented fish. The mushroom-based variety has gained popularity thanks to restaurants like Noma.
There are several recipes for mushroom garum, with some aiming to replicate Noma's version. Here are the steps for a few different recipes:
Recipe 1:
Ingredients:
- Pork pancreas supplements (or a vegan alternative)
- One pound of mushrooms of your choice to smoke (for example, morels or shiitake)
- Four pounds of Cremini mushrooms
- Blackened koji or store-bought black garlic (10% of the weight of the smoked mushroom)
- Sea salt or other non-iodized salt (35 grams)
Instructions:
- Cook the mushrooms at a specific temperature for three hours using a sous vide device.
- Blend the mushrooms with the remaining ingredients.
- Scrape the mixture into a vacuum-sealer bag or a Ziploc bag, removing all the air bubbles.
- Leave the bag at room temperature for a day or two.
- Pour the contents into a nut bag or cheesecloth and squeeze out the liquid into a bowl.
- Let it sit overnight, and in the morning, you will have a clear garum at the top, which can be poured into a bottle and stored in the fridge.
Recipe 2:
Ingredients:
- Any kind of mushrooms (around 1,000 grams in total)—a mixture of your choice, such as shiitake, maitake, oyster, or button mushrooms
- Prepared shio koji (two tablespoons)
- Black garlic (25 grams)
- Sea salt or other non-iodized salt (35 grams)
Instructions:
- Toss the mushrooms into a covered pot and cook overnight at a low temperature (between 170 and 200°F).
- In the morning, blend the contents of the pot with the remaining ingredients.
- Follow steps 3 to 6 from the previous recipe to clarify and store your garum.
Recipe 3: Noma-style Mushroom Garum:
Ingredients:
- Cremini mushrooms
- Koji
- Salt
Instructions:
- Blend the ingredients and let them ferment for 6-8 weeks.
- Strain the mixture and cold-smoke the remaining liquid.
This recipe takes longer than the previous ones but aims to replicate Noma's famous mushroom garum.
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Where to buy mushroom garum
If you're interested in purchasing mushroom garum, there are several options available to you. Here are some places where you can buy this unique product:
Noma Projects
Noma Projects is a well-known source for mushroom garum. Their product, Smoked Mushroom Garum, is plant-based and can be used to enhance the umami flavour in a variety of dishes. A bottle typically costs around $40, but keep in mind that shipping fees may apply. Noma Projects also offers a non-smoked mushroom garum, which they describe as an innovation on their original recipe, providing even more depth and flavour.
621 Ferments
621 Ferments offers an all-purpose mushroom garum made by fermenting and upcycling mushroom trimmings. Their product, N°621 Mushroom Garum, is a natural seasoning sauce that can elevate your favourite meals.
The Fermentary
The Fermentary, based in Australia, offers a unique take on garum with their Mushroom Garum 100ml product. They combine oyster mushrooms with rice koji and leave the mixture to incubate for about six weeks. The result is a rich umami sauce perfect for Asian dishes. The Fermentary offers a flat rate of $15 for shipping within Australia and free shipping for orders over $150.
Online Retailers
You can also try searching for mushroom garum on online retailers and e-commerce platforms. Sites like Amazon, Etsy, or specialist food retailers may carry this product or similar options. Be sure to compare prices and read reviews before making a purchase.
Specialty Food Stores
Depending on your location, you may find mushroom garum at specialty food stores, particularly those that focus on fermented or gourmet products. These stores often carry a diverse range of sauces and condiments, so it's worth enquiring about mushroom garum or similar alternatives.
Please note that the availability of mushroom garum may vary across different retailers and regions. If you're unable to find it at your local specialty food store, you can consider making your own mushroom garum at home, with recipes and guides available online.
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Frequently asked questions
Mushroom garum is an umami-rich sauce made from fermented mushrooms. It is a vegan alternative to garum, a traditional sauce made from fermented fish that dates back to Ancient Rome.
Garum is a type of sauce that has been used as a seasoning for centuries, dating back to Ancient Rome. It is traditionally made by fermenting fish or their intestines, resulting in a salty and robust flavour.
Mushroom garum is made by fermenting mushrooms with koji, a type of rice, and salt. The mushrooms are cooked at a specific temperature, blended, and then allowed to ferment in a sealed bag at a controlled temperature. After fermentation, the liquid is extracted by squeezing the mixture through a cloth.
Mushroom garum has a deep, aged flavour and is less salty than traditional garum. It enhances the qualities of the main ingredient in a dish and can be used in a variety of ways, such as marinades, dressings, or as a dipping sauce.
Mushroom garum is available for purchase from Noma Projects. You can also make it at home using various recipes available online, although the process may take several weeks or months for proper fermentation.
