Smoked fungus juice

There is no waste in the Collapse kitchen. The fermentation liquid used for the mushrooms in the dish above is spiced, smoked and recycled into a sour tonic.

Ingredients

• 1 onion
• 1 garlic
• 2 celery stalks
• 2 carrots
• 3 tomatoes
• 1 handful of thyme
• liquid from fermented mushrooms
• a dash of oil
• honey (to taste)

Preparation

Place all solid ingredients into an oiled pan. Sauté for a few minutes. Add the mushroom juice. Add some water to cover all the vegetables. Cover with a lid on and let simmer for about 30 min. Strain and filter through a coffee filter. If the taste is too strong, add water and a spoonful of honey.

Serving

Warm slightly before serving. Pour into a glass jar or teapot. Smoke the whole quantity of liquid with hickory wood for a few minutes using the Smoking Gun. Swirl or shake for a few seconds and serve immediately, with a few wisps of smoke still in the air.

Sourcing

All ingredients came from the organic supermarket Bio Planet.

🍴

This recipe is part of 🍴Food Futures