Looked for the thread thinking "hey that sounds pretty interesting, dwarf fortress is cool."
They added cream of mushroom soup to it.
The milk sugars will ferment, but it won't be pretty. The fats will not ferment though - they will turn rancid. Back when I brewed mead (:im-vegan: now) I'd give the first fermenting stage about a month before siphoning it off. That's a long time for the cream to do some very gross and dangerous things.
Like a non-distilled tequila? I see no reason that wouldn't work. I still have all my old brewing gear so I'll probably pivot to fruit wines.
Unfortunately I also still have about 30lbs of honey I need to offload or use somehow. I might do one last brew for my friends, idk. Pre-vegan goods is a weird edge case - I'm not grossed out like with meat or leather, but I definitely won't be buying any more knowing what goes into it.
Jesus Christ, that's just about the worst implementation of that idea possible
I could totally see this in a cyberpunk tabletop RPG, an alcohol of the future underclass.
I think it's Fallen London/Sunless Sea that has mushroom wine as the cheapest form of alcohol?
It's just the main form of alcohol since grapes don't grow undergrad. Some of the finer vintages are quite expensive indeed
Dwarf fortress has plump helmet wine as easy alcohol.
Nah it doesn't make sense. IIRC whisky uses very little water, so they'd probably be making that. Mushrooms don't have sugar for fermentation, so you'd just be adding it for flavor. And why would you do that??
Mushrooms don't have sugar for fermentation
unless you bred them to produce sugar!!
It would only make sense with a hallucinogenic mushroom if the psychoactive compounds were alcohol soluble
I was thinking about it more as a world-building detail in an RPG, rather than as a practical real-world product. Sort of like an alcohol equivalent to Shadowrun's "soykaf", a coffee substitute made from soybeans.
Going blind from methanol poisoning really gives the visual hallucinations some nice oomph.
You can absolutely get methanol from a bad batch of a fermented beverage. It's typically only a problem for distilled spirits because methanol's evaporation point is lower than ethanol, so you end up accidentally enriching your distillate; in non-distilled beverages there's enough ethanol to keep the methanol away from your liver enzymes.
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
tbh I would try that after it conditioned for a few hundred years
In what world does cold brew mushroom broth mixed with fermented honey sound good???
If you cook portabello mushrooms like roast them in the oven they render a lot of dark brown mushroom juice that is full of glutamate and shit and can basically be used like a vegan meat stock. I assume, I'm not a vegan chef and I've never done it, but anyway I bet you if I sauteed some garlic, onion, added that mushroom juice and then maybe like some tomato paste, more garlic and onion in powder form, maybe some cayenne and paprika if I want it to be more like a barbecue sauce, and then added some honey to it for sweetness in lieu of like brown sugar? you'd be like "damn this is good what is this sauce" and I'd be like IT'S MUSHROOM JUICE AND HONEY BITCHHHHH
I posted it'd be a great pasta sauce and then scrolled down. We have a habenero infused honey we already use as a pizza drizzle (it's delicious) and all the mushrooms in the world I'm thinking of doing a real wet and greasy mushroom fry, blasting it with whiskey to declare, filter the juice, reduce it while adding the Chilli honey and try it on some noodles
What if you like make duxelles and sweeten it with honey and cream and use that as like some kinda mushroom white sauce for a pizza (with lotsa roasted garlic obviously)
to declare
Is this a culinary term i need to know or did you mean deglaze (actual question)
I meant deglaze but my auto correct didn't. The main reason is cause I wanna eat it and I'm vegan but we have a whipped ricotta cream base for pizzas that I was gonna do basically that for as well, I just don't like sharing my non vegan work recipes.
I wonder if you could use coconut milk to make a sort of similar sauce base that's vegan but still kinda creamy and sweet
There's a few different vegan cream sauce recipes I've got. I also kinda forgot honey isn't vegan while talking about this too. I've got a simple syrup/maple mix with the habenro infusion and that works well for me and the vegan customers, I just call it honey regardless cause it used to be. A couple that I've used in the past are a bit pricey cause where I worked prior to covid layoffs was a vegan place. It was a cashew cream situation and cashews are expensive af. I've got an aquafava/oat milk idea I wanna see if that whips up. I haven't tried reducing non dairy milks ever either, might work for some, last ditch I can do an emulsion
Have you ever tried it? Both of those are good alone, and adding honey to mushroom sounds tasty. Sweet and savory are a classic combo.
The above two points ignore the key point: it gets you drunk. Even if you are correct and it tastes bad, people ignore taste in favor of ABV every day in masses.
I don't think there's enough sugar in mushrooms to ferment.
You can make ketchup with mushrooms. It used to be more popular than tomato ketchup.
Dread it, run from it, Mushroom Mead arrives all the same.
