Description
A zero‑waste broth made by simmering mushroom stems and concentrating the extract to a viscous, umami‑rich base.
Technical
Simmering mushroom stems at 80–90 °C hydrolyzes β‑glucans and chitin derivatives, releasing soluble sugars, free glutamate and phenolic antioxidants. Reducing the liquid to 30–40 % of its original volume concentrates nitrogenous compounds and terpenoid aromatics such as 1‑octen‑3‑ol, while careful temperature control prevents loss of volatiles and excessive Maillard browning. The resulting broth attains a viscosity of ~3–5 cP at 25 °C, facilitating emulsification in sauces.
Science
Primary Reaction
hydrolysis of mushroom polysaccharides and concentration of umami and aromatic compounds
Sensory Profile
Aroma ()
earthymushroomywoodynuttyumamicaramelizedforest floortoastedherbalmineral