Resinous Polypore Garum

Background

Approximately 3-5 pounds of resinous polypore were foraged in Connecticut. After harvesting, the mushroom was trimmed and separated into its tender flesh and woodier parts for two different applications. This recipe details the process for the woodier sections.

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Recipe

Ingredients

Woody parts of Resinous Polypore

koji

Water

Salt (8% of total weight)

Equipment

Pan

Fermentation Chamber

Instructions

1. Preparation
   Trim the foraged polypore, separating the tender flesh from the woodier parts. The tender flesh can be dehydrated at 135°F to make a Mushroom Seasoning.

2. Cooking
   Cook down the woody parts of the mushroom in a pan over low heat.

3. Mixing
   Combine the cooked mushroom with koji, water, and salt.

4. Fermentation
   Place the mixture in a fermentation chamber and hold at 140°F.

Notes and Observations

• The fermentation is being conducted at 140°F with an 8% salt concentration.

Updates

After approximately 40-50 days of fermentation at 140°F, the garum has significantly darkened. The contents were strained to remove solids, and the liquid was squeezed out. The mixture was then frozen and thawed slowly over cheesecloth in another container using a process called freeze clarification, which helps remove remaining solids and creates a more pleasant, clear, and clean-tasting liquid.