Fermented Mushroom Condiment

I received this email from a fermentation experimentalist named Amber, about a mushroom condiment she fermented:

I thought you might find interesting a project I did last summer. I was trying to figure out a substitute for soy sauce. With it being mushroom season and me being
highly influenced by the constant fermentation projects happening at my house, I thought a fermented mushroom sauce could turn out really good with a similar flavor to soy sauce.


I harvested big bags full of hawks wing mushrooms. I thought their savory flavor would be adequate. I’m interested what flavors other mushrooms would bring to a sauce. I added fresh ginger, garlic, seaweed, and maybe horseradish. and poured a salt brine over it. I used some extra brine from some pickled beets I had going.


It turned out amazing!! Very much the flavor I was hoping for. It would have been closer without the beet juice added, but it definitely couldn’t be considered lessened by it. My brain/stomach is going crazy imaging how the same combination would taste if I was using Lobster mushrooms instead of hawks wings!


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7 thoughts on “Fermented Mushroom Condiment

  1. This is absolutely great (as was the story about searching for koji in Paraguay).
    I’ve lacto-fermented some chicken-of-the-woods fungus in it’s own salted juices so am intrigued to see how that turns out (only been going 2 weeks).
    Am currently soaking some sweet chestnuts to inoculate with some koji I got from the Nordic food lab as would love to make a 100% wild/foraged miso. It makes me wonder if some of the more local members of the Aspergillus genus could be used??? Some, of course are bad for your health – spores sprouting in lungs and other horror film scenarios!

    • I’ve made koji with wild aspergillus by wrapping cooked rice in fresh corn husks. See The Art of Fermentation for detailed information.

  2. I fermented some oyster mushrooms a cople of years ago with very good results. I used nothing but salt and allowed them to ferment in a mason jar for a few days, like kimchee. They were delicious!

  3. Hi everyone came across this page on a Google search I did about fermented mushrooms just out of pure curiosity. Found something revelant:
    In Hannah Glasse’s cookbook from the mid 1700s, all of her “catchup” recipes had mushrooms as a main ingredient.
    I guess “mushroom ketchup” (https://en.wikipedia.org/wiki/Mushroom_ketchup) was the main ketchup back then. Bottles of this stuff would keep unpasteurized for years, but I think even the ones that didn’t use beer/wine were probably just more of a brining/curing thing rather than actual fermentation? Interesting though.

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