Ingredients
Instructions
  • 1 Freeze the mushrooms in a large vac pac bag for 24 hours
  • 2 Add the salt and vac
  • 3 Allow to ferment for 7 days
  • 4 Pass off and reserve the liquid, blitz the mushrooms in to paste
  • 5 Vac in small bags
Yield Based Scaling
If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.
  • To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

    For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
Custom Scaling
1 2 3 4
  • Mushrooms - Button g
  • Salt - Table g
Meta Data
  • Shelf Life Not set
  • Storage fridge / freezer / vac packed
  • Added By Nick
  • Added On 11th Jun 2019
  • Updated On 3rd Jul 2019
Image
Allergens
  • Element
Equipment
  • No specialist equipment