By Anuraag Srikanth

Serving size: 1 cup

Prep Time: 15 mins

Cooking Time: 30–35 mins

Introduction

Mushroom Miso Jam is a savoury, umami-rich mushroom spread made with Cremini, Shiitake and Nameko mushrooms, Shroomery's Roasted Shiitake Miso, soy sauce and a touch of jaggery. The mushrooms are first cooked until their moisture evaporates and their flavour concentrates, then simmered with miso and other ingredients until thick and glossy. This mushroom jam can be used as a spread, topping or flavour-packed addition to everyday meals.

Ingredients for Mushroom Miso Jam

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.

Frequently Asked Questions

What is mushroom miso jam?

Mushroom miso jam is a savoury mushroom spread made by cooking mushrooms until their moisture reduces and their flavour becomes concentrated, then combining them with miso and other flavouring ingredients.

What mushrooms are used in this mushroom jam recipe?

This recipe uses Cremini, Shiitake and Nameko mushrooms. Nameko can be substituted with Enoki according to the recipe.

Can I use different mushrooms for mushroom jam?

This recipe specifically uses Cremini, Shiitake and Nameko, with Enoki suggested as a substitute for Nameko. If changing the mushroom varieties, the final texture and flavour may differ.

How long does mushroom miso jam take to make?

The recipe lists 15 minutes of preparation and 30–35 minutes of cooking.

How do I know when mushroom jam is ready?

The mixture should become thick, sticky and glossy, with a jam-like consistency.

How should mushroom miso jam be stored?

The recipe recommends transferring it to a clean jar, allowing it to cool slightly and storing it in the refrigerator for up to one week.

What can I use mushroom miso jam for?

It can be used as a savoury spread or topping. The recipe can be served as a versatile mushroom accompaniment, with specific uses such as toast or sandwiches depending on how the recipe creator chooses to position it.

FAQ's source: chatgpt