Morel Mushroom Garum Salt
Morel Mushroom Garum Salt is the “caviar” of mushroom seasonings. The time and process put into this product goes above and beyond most all others featured in the UFM product line.
The process includes picking all of the A grade wild morel mushrooms in spring. All of which come from Pennsylvania and are hand picked by Unkle Fungus himself. Koji is also grown on organic jasmine rice prior to the fermentation of the garum. The Morel mushrooms are gathered then dried to concentrate the aroma and earthy umami flavor. The mushrooms are then rehydrated in a koji rice enzyme water bath at 120 degrees F. Once hydrated, the entire batch is macerated then placed into a jar with fresh rice koji and salt to be fermented for 6 months. After the fermentation of the morel mushroom garum is finished, the material is dehydrated at low temps for 2 weeks to ensure full enzymatic capabilities stay intact. Once dried, the morel garum is then hand pulverized to the right consistency and granule size. The pulverized morel garum is then mixed with high grade real fine sea salt to the right ratio. Homegrown dried rice koji flour is then added to the mix for extra enzymatic power. The entire process takes well over a year to formulate into the finished product.
This finished product is the perfect example of alchemy and has the power to turn food like steak or other forms of protein or vegetables into a glorious masterpiece that all will enjoy. The subtle essence of earthy umami from the mushrooms is amplified by the fermentation process used to make the garum. The aroma has notes of sweet and savory caramel while keeping the deep earthy-ness from the mushrooms. The enzymes present in this product will transform your food into an experience of the senses by tenderizing the protein while making the food more bio-available for your body to uptake via pre-digestion from the enzymes by the koji.
This seasoning can be used to dry age meat or add depth to a sauce. Dash a sprinkle of the Morel garum salt for a finishing touch to a dish for flavor enhancement.
This product is made with intention in VERY small batches. Once its gone, its gone!
Morel Mushroom Garum Salt is the “caviar” of mushroom seasonings. The time and process put into this product goes above and beyond most all others featured in the UFM product line.
The process includes picking all of the A grade wild morel mushrooms in spring. All of which come from Pennsylvania and are hand picked by Unkle Fungus himself. Koji is also grown on organic jasmine rice prior to the fermentation of the garum. The Morel mushrooms are gathered then dried to concentrate the aroma and earthy umami flavor. The mushrooms are then rehydrated in a koji rice enzyme water bath at 120 degrees F. Once hydrated, the entire batch is macerated then placed into a jar with fresh rice koji and salt to be fermented for 6 months. After the fermentation of the morel mushroom garum is finished, the material is dehydrated at low temps for 2 weeks to ensure full enzymatic capabilities stay intact. Once dried, the morel garum is then hand pulverized to the right consistency and granule size. The pulverized morel garum is then mixed with high grade real fine sea salt to the right ratio. Homegrown dried rice koji flour is then added to the mix for extra enzymatic power. The entire process takes well over a year to formulate into the finished product.
This finished product is the perfect example of alchemy and has the power to turn food like steak or other forms of protein or vegetables into a glorious masterpiece that all will enjoy. The subtle essence of earthy umami from the mushrooms is amplified by the fermentation process used to make the garum. The aroma has notes of sweet and savory caramel while keeping the deep earthy-ness from the mushrooms. The enzymes present in this product will transform your food into an experience of the senses by tenderizing the protein while making the food more bio-available for your body to uptake via pre-digestion from the enzymes by the koji.
This seasoning can be used to dry age meat or add depth to a sauce. Dash a sprinkle of the Morel garum salt for a finishing touch to a dish for flavor enhancement.
This product is made with intention in VERY small batches. Once its gone, its gone!
Morel Mushroom Garum Salt is the “caviar” of mushroom seasonings. The time and process put into this product goes above and beyond most all others featured in the UFM product line.
The process includes picking all of the A grade wild morel mushrooms in spring. All of which come from Pennsylvania and are hand picked by Unkle Fungus himself. Koji is also grown on organic jasmine rice prior to the fermentation of the garum. The Morel mushrooms are gathered then dried to concentrate the aroma and earthy umami flavor. The mushrooms are then rehydrated in a koji rice enzyme water bath at 120 degrees F. Once hydrated, the entire batch is macerated then placed into a jar with fresh rice koji and salt to be fermented for 6 months. After the fermentation of the morel mushroom garum is finished, the material is dehydrated at low temps for 2 weeks to ensure full enzymatic capabilities stay intact. Once dried, the morel garum is then hand pulverized to the right consistency and granule size. The pulverized morel garum is then mixed with high grade real fine sea salt to the right ratio. Homegrown dried rice koji flour is then added to the mix for extra enzymatic power. The entire process takes well over a year to formulate into the finished product.
This finished product is the perfect example of alchemy and has the power to turn food like steak or other forms of protein or vegetables into a glorious masterpiece that all will enjoy. The subtle essence of earthy umami from the mushrooms is amplified by the fermentation process used to make the garum. The aroma has notes of sweet and savory caramel while keeping the deep earthy-ness from the mushrooms. The enzymes present in this product will transform your food into an experience of the senses by tenderizing the protein while making the food more bio-available for your body to uptake via pre-digestion from the enzymes by the koji.
This seasoning can be used to dry age meat or add depth to a sauce. Dash a sprinkle of the Morel garum salt for a finishing touch to a dish for flavor enhancement.
This product is made with intention in VERY small batches. Once its gone, its gone!