Mushroom garum (all-purpose umami sauce) - 160 ml

Description

All-purpose natural mushroom garum. A great flavor enhancer for everyday use. This Mushroom Garum is made by fermenting and upcycling mushroom residues that would otherwise be discarded.

N°621 Ferments

Produced by N°621 Ferments, chefs at restaurant Choux in Amsterdam. 621 refers to the flavor enhancer E621. Garums, in fact, are the perfect natural flavor enhancer.

What is garum?

Garum is an ancient condiment that originated in the kitchens of the Roman Empire. It is produced by fermenting fish with salt and was highly valued for its intense umami flavor, which added depth and complexity to various dishes. Traditionally, small fish such as anchovies or mackerel were mixed with salt and fermented in the sun for several months, resulting in a rich liquid that served as an important flavor enhancer in Mediterranean cuisine.

Modern production of garum builds on these traditional methods, with contemporary variations. Cooks and artisans now experiment with different types of fish, shellfish and even vegetable ingredients to create unique flavors that can be used in a wide range of culinary applications. The fermentation process transforms the raw ingredients into a dark, savory liquid, similar to soy sauce, that can enhance soups, stews, marinades and even desserts.

To produce a modern garum with beef, mushrooms or black garlic, the process begins with selecting the right ingredients. For a beef-based garum, lean beef scraps or trimmings are used, while mushrooms such as shiitake or porcini, or black garlic, can be used for vegetarian versions to achieve a deep umami flavor. The selected ingredients are then mixed with salt in a ratio of about 3:1 by weight. This salt mixture serves to extract moisture and initiate the fermentation process.

The mixture is then placed in an airtight container or fermentation-resistant bag, ensuring minimal air exposure to prevent spoilage. Vacuum packaging is often recommended for this step. The fermentation process takes place at a temperature of about 15-21°C and lasts 3 to 6 weeks. During this time, enzymes and microbes break down the proteins, resulting in a savory, umami-rich liquid.

After the fermentation period, the mixture is strained through a fine sieve or cheesecloth to extract the liquid, which forms the garum. The garum is then stored in a clean glass jar in the refrigerator, where it can be used as a flavoring to add umami to various dishes, including soups and marinades.

Garum is currently experiencing a resurgence as chefs and culinary professionals recognize its versatility. Whether used as a flavoring for roasted vegetables, as an ingredient in pasta sauces, or to enhance salad dressings, garum offers a rich and complex flavor that has proven to be valuable in modern gastronomy.