By Anuraag Srikanth

Serving size: 1 cup

Prep Time: 15 mins

Cooking Time: 30–35 mins

Ingredients 

200g Cremini Mushrooms (finely chopped)

100g Shiitake Mushrooms (torn or sliced)

100g Nameko Mushrooms (or substitute with Enoki)

5-6 Shallots (finely chopped)

3-4 cloves of Garlic (grated or chopped)

1 tbsp Ghee (or Butter)

1 tbsp Shroomery's Roasted Shiitake Miso

1 tbsp Soy Sauce

1 tsp Jaggery or Brown Sugar

½ cup Mushroom Stock or Water

Salt to taste

Optional: Chilli Flakes or Smoked Paprika (for heat)

Method

1. Chop up the mushrooms into cubes. Rough chop the nameko as they tend to be mushy and blend in easily.

2. Add the cremini, shiitake, and nameko mushrooms (no oil) to a wide pan over medium heat. Stir occasionally and cook for 7–10 minutes until the moisture has evaporated and the mushrooms are browned and concentrated.

3. Add ghee to the pan, followed by the chopped shallots and garlic. Sauté on low heat for 5–7 minutes until soft, fragrant, and golden.

4. Add in the sautéed mushrooms and continue to cook until soft. 

5. Stir in the white miso, soy sauce, and jaggery. Mix well to coat the mushrooms. Let the mixture become sticky and glossy.

6. Add the mushroom stock (or water) and bring to a simmer. Cook on low heat for 10–15 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency.

7. Taste and adjust with vinegar for acidity, salt for balance, or chilli flakes for heat. Simmer a minute longer if needed.

8. Let the jam cool slightly. Transfer to a clean jar and store in the refrigerator for up to one week.