Tongue fermented shroom risotto

Mushroom and cheese stock risotto topped with mushrooms cooked in fermented mushroom ketchup, beef tongue (70C 24hrs, chilled, flash fried, poached in red wine glaze)

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Comments

brian_martin2001

I have to ask, how'd you make the fermented mushroom ketchup

tshewman

Clean, cut, freeze 24hrs and ferment mushrooms (approx 10 days), strain the jus, combine with red wine, red wine vinegar, shallots, mace and cloves, reduce and thicken as desired (I used xanthan). It's a rif of hestons though he does not ferment the mushrooms (but Noma ferments mushrooms:-)..). Big difference in flavor. Simply took their ideas and ran with it.

Francois_346702

Thanks Todd! I was also about to ask you the receipe.

When you say ferment mushrooms, you mean slice them + 2% salt in a jar? Or do you use a brine?

Thanks

tshewman

Slice, in 1/2, freeze, then 2%salt (no brine). I used a vacuum chamber and bag (also works well for sauerkraut), but jar is fine as well, just need a weight on top (eg ziploc bag w water works well) to keep them submerged).

brian_martin2001

@Francois_346702 sorry, the post eating monster got your last post

Francois_346702

yes, seems that some posts are screened and automatically deleted without actully reading the sense of it ;-)

brian_martin2001

This is an ongoing problem that has yet to be resolved. After a certain number of replies, the replies start being removed.

tshewman

I still can't see your comment that starts out "I read that chapter"