Preparation

This recipe creates a powerful umami concentrate through lacto-fermentation. The mushrooms and anchovies essentially digest themselves through enzyme action and beneficial bacteria, becoming an intensely savory paste that adds instant depth to any dish.

Preparation

1. Pulse mushrooms in a food processor until roughly chopped but not pureed.
2. Transfer to a large bowl and add anchovies, salt, garlic, soy sauce, fish sauce, peppercorns, bay leaves, and thyme.
3. Mix thoroughly with clean hands, massaging the salt into the mushrooms.
4. The mushrooms will begin releasing liquid almost immediately.

Fermentation

1. Pack the mixture tightly into a sterilized wide-mouth jar.
2. Press down firmly to eliminate air pockets and bring liquid to the surface.
3. The mushrooms should be submerged in their own liquid; if not, add a small amount of brine (1 tablespoon salt dissolved in 1 cup water).
4. Place a small weight on top to keep mushrooms submerged (a small glass jar filled with water works well).
5. Cover with cheesecloth and secure with a rubber band.
6. Ferment at room temperature (68-72°F) for 2-3 weeks.
7. Check daily and press down if mushrooms float above the liquid.
8. Skim off any white film that forms on the surface (this is harmless kahm yeast).

Finishing

1. After fermentation, remove bay leaves and transfer everything to a food processor.
2. Add olive oil and blend until you reach your desired consistency—smooth or chunky.
3. Transfer to clean jars and refrigerate.

Use this paste stirred into stews, spread on toast, mixed into scrambled eggs, or as a base for gravies and sauces. Start with 1 teaspoon and adjust—it's incredibly potent. The fermentation creates glutamate compounds naturally, making this nature's MSG. Store refrigerated for up to 6 months.