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.
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.
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)
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.
It would make a really really nice pasta sauce.