Once referred to by Emperor Nero as “the food of the gods” due to its potential for transcendence, the mushroom has become an intrinsic food source to cultures all over the globe. Since ancient times, mushrooms have been revered for their restorative, medicinal and culinary properties. Given their ephemeral nature, it makes sense to use what has been collected or purchased as soon as possible, and to extend the life of those mushrooms that are not so plump anymore.

I make a mushroom master sauce to use as a base for many dishes.

Roughly slice 1kg mushrooms of choice, toss in a bowl with 2 tbs salt flakes and set aside for 24 hours. Heat 1/4 cup (60ml) oil in a frypan over medium heat and add 1 chopped onion, 5cm grated ginger, 2 crushed garlic cloves, 3/4 tsp allspice, 1/2 tsp nutmeg and a large pinch dried chilli flakes.

Season and stir until onion is soft. Add mushroom and soaking liquid, then 1 cup (250ml) red wine vinegar and 1/4 cup (60g) brown sugar.

Simmer for 45 minutes until reduced. Blend until smooth and store in sterilised jars.

Store and select
Look for firm, plump and bug-free produce. Never store in plastic. Instead, keep in a paper or cloth bag in the crisper drawer of refrigerator; they should last up to 3-4 days. Clean mushrooms with a supple, soft brush to remove any soil and leaves.

Goes with
Garlic, thyme, ghee, cream, sourdough, rice, chicken, rosemary.

Use up those mushrooms and try this recipe for cheesy mushroom galette.