Reduce Mushrooms

Summary

Prep Time	20 mins
Total Time	2 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

2 kg mushrooms, mixed mushrooms, preferably tubular mushrooms or chanterelles
water

Instructions

Clean the mushrooms, preferably with a small brush and a small knife. Divide into pieces, leave the small mushrooms whole. Blanch the mushrooms in portions for 3 minutes. Then fill freshly rinsed twist off glasses. Fill up with fresh, cold water to approx. 5-10 mm below the edge of the glass. Seal and boil in a saucepan with water for 2 hours. I always fill the pot with enough water that the lids are well covered.
Let cool down. Cook for another hour the day after next. Now the mushrooms have a long shelf life. Unfortunately, I cannot say how long, as the last glass was consumed after 1 year at the latest.
Porcini mushrooms, chanterelles and red caps stay firm and taste (almost) fresh. The brew from the blanching is thickened, with plenty of salt and a little soy sauce, an excellent seasoning for many dishes.
Attention! Foams heavily when reducing.

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