Lacto-Ferment Dried Mushrooms into Meat•Believe Sausage From Around the World
Dried mushrooms can be fermented into a surprisingly versatile proteins. Just a few ounces will swell into a quart full of meatiness. Combine them with spices for an array of ground sausage
Mexican Chorizo Sausage – VEGAN
Fermented and spiced, this Mexican style chorizo is made without casings. Fire up egg dishes or add to taco filling recipes. Chorizo is known as “Mexican bacon.”
INGREDIENTS: 1 Quart
For an equally tasty, but faster prep, substitute the herbs and spices with a good taco seasoning blend. I use World Spice Merchants chorizo bomb blend for ease and speed
- dried shiitake mushrooms – 4 oz. dry weight
- onion – 1 cup chopped
- garlic – 2 TBS. chopped
- Spice and Herb Blend
- thyme dried – 1 tsp
- paprika, sweet – 2 tsp
- coriander – 2 tsp, freshly ground
- guajillo chile powder* – 1 TBS
- oregano, dried – 2 tsp, [Mexican if available]
- brine recipe:
- filtered water – 2-3/4 cups
- soy sauce – 1 TBS
- aged brine – 2 TBS from previous batch of brine pickles
- sea salt – 1 TBS
- After Four Day Fermentation
- sugar – 2 tsp
- red wine vinegar – 2 TBS
- olive oil – 2 TBS
INSTRUCTIONS: If using whole dried chiles, like guajillos, heat a heavy skillet under medium heat. Meanwhile, remove the stem and seeds from three or four chiles. Toast the chiles, turning with tongs until they darken, a few minutes, then grind into a powder
— Recipe by B. Hettig © 2010
- Poach mushrooms in 3 cups water for 2-3 minutes, stirring to submerge the caps
- Over a bowl separate mushrooms and broth using a sieve
- Allow mushrooms to cool a bit, then lightly squeeze them over reserved broth
- Slice out the stems and discard; rough chop the caps
- Transfer poaching liquid into a 2 cup measure, add aged brine, sea salt, soy sauce, and enough filtered water to make 2 cups
- Place mushrooms, onions, garlic, and spices in a food processor fitted with a blade and pulse until coarsely ground; don’t over process—just 4-6 one second pulses
- Pack the fermenting vessel gently, tamping down as you go, until almost full
- Add enough brine until almost full; about a 1/2 inch from the top
- Refer to your fermenter instructions and seal the unit [I use the Perfect Pickler kit]
- Ferment at around 70-74º for 4-5 days, then add the sugar, vinegar, and olive oil and refrigerate
Note on Chiles:
Mexico, being near the epicenter in the origin of chile peppers, has a basketful to choose from. Guajillo is a workhorse dried chile; not too hot with lots of flavor. Check the resource section at the end of the book.
Note on serving. All the shiitake meat recipes here are lacto-fermented. In order to preserve their fresh enzymes and culture, keep from overheating when serving. When tossing with eggs, wait until the eggs are on the platter before lightly tossing into the mixture.
L: Cuban Black Beans Topped with Chorizo & Egg Upper R: Scrambled Eggs Lower R: Poached Eggs on Toast
Mexican Chorizo Tacos – Sauté one thickly sliced red onion in oil until brown and still a little crunchy, 8 minutes or so, and coarsely chop. In the same pan toss in an equal amount of Mexican Chorizo to warm it. Meanwhile, toast some tortillas for 30 seconds per side on an open stove burner to lightly blacken in spots. Spoon on the mixture and top with some taco toppings—avocado, cilantro, cheese, and or lime juice
Other Spice Blend Sausages
Use the recipe above and exchange the spice and herb blend with one of the following:
Zatar (4 tsp.)– is a bright blend of Eastern Mediterranean herbs (oregano, thyme, marjoram, and sumac) along with sesame seeds. The sumac provides a bright lemony note. This sausage was without heat and a pleasant familiar flavor.
Jerk (4 tsp.) – is the spicy herb/spice rub from Jamaica. The result is a hot and fruity sausage.
Berbere (2 tsp.) – is a North African blend with some heat and produces a complex spicy herb flavor. If you like spice, it’s a great way to get onto the spice route.
Taco (4 tsp.) – is a seasoning made of familiar Mexican herbs and spices. This sausage makes for a quick path to your own taco bar.
For spice blends consider mail order and international stores in your area.
Future Spice Blend Adventures
Curry, Adobo, Chili Powder, Corned Beef Blend, Fajita, Vindaloo, Herbes de Provence, Italian, Poultry Seasoning, Old Bay Seasoning, Berbere,
Web sources: Penzeys.com, Vannsspices.com
- La India’s laindiaherbsandspices.com
Fried Egg Sandwich with Mayo, BBQ sauce, and Mexican Chorizo
Recipes by B. Hettig
2 thoughts on “Fermented Mushroom Sausage”
Delicious. So inventive. I will make it often and play with the seasonings
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