Ideal for plant-based dishes, it elevates vegetables, enhances sauces, and adds complexity to soups. This garum is a must-have for vegan cooking, but it also complements meats beautifully, offering a savory, earthy note to any dish.

Our mushroom garum matured for about 3 months in the ferment box under the constant supervision of koji and Erik Cehlar. The basic ingredients are brown mushrooms, komekoji, water and salt.

Use Mushroom Garum as a finishing touch on risottos, roasted vegetables, or even as a unique twist in vinaigrettes. It’s versatile enough to pair with comfort foods like casseroles and inventive enough for modern fine dining plates. This garum is the go-to choice for chefs and home cooks who want to add a rich, mushroomy umami depth to their cooking.

ALLERGENS:

1 GLUTEN