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.


  • 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)


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.


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.


All ingredients came from the organic supermarket Bio Planet.


This recipe is part of 🍴Food Futures