Fermentos
Black trumpet mushrooms and lacto-fermented mushroom broth — a tribute to Noma
Yield: 4 servings · Prep time: 1 hour (plus 3 to 5 days fermentation) · Difficulty: medium-high
If one restaurant made the northern forest edible, it was Noma. René Redzepi turned foraging and fermentation into a grammar: his lab taught the world that time – the time of a bubbling jar – is also an ingredient. This is a reinterpretation inspired by that cuisine – we are not reproducing their menu: black trumpet mushrooms (Craterellus cornucopioides), dark and fragrant, converse with a broth seasoned by lacto-fermented mushrooms. A dish that lives in the tension between the forest and acidity.
Ingredients
- 200 g black trumpet mushrooms (Craterellus cornucopioides), fresh or dehydrated and rehydrated
- 200 g button mushrooms or other firm mushrooms for lacto-fermentation
- Water and non-iodized salt for a 2% brine (20 g salt per liter)
- 400 ml light vegetable broth
- 1 shallot, 1 clove garlic, 30 g butter, and olive oil
- Local herbs: thyme, dill, sorrel (oxalis) if available
- Flaky salt
Simbiosis Products Used
Dehydrated black trumpet mushrooms: check availability in our gourmet wild mushroom collection. To enhance the broth, you can add Simbiosis 8-Mushroom Powder.
Can't find any of these mushrooms? Contact us by any means: as your trusted supplier, Simbiosis can source the ingredients you need, even if they are not listed in the store.
Preparation
- Lacto-fermentation (3 to 5 days in advance): Clean the mushrooms and submerge them in a jar with the 2% brine. Keep them always submerged below the liquid with a weight, cover without sealing completely, and leave at room temperature until the liquid becomes acidic and aromatic. Refrigerate. Keep everything under the brine and discard if mold appears.
- Clean the black trumpet mushrooms (with minimal water). Sauté them in butter with the shallot and garlic until fragrant. Like all mushrooms, cook them thoroughly.
- Heat the broth and season it with a little of the lacto-fermentation liquid; start with a small amount, as it is intense and acidic, then adjust to taste.
- Assembly: Serve the trumpet mushrooms in the hot broth, add a few lacto-fermented mushrooms as an acidic counterpoint, and finish with fresh herbs and flaky salt.
Functional Note
The black trumpet mushroom (Craterellus cornucopioides) is a wild forest mushroom prized for its aroma. According to a review compiled in PubMed, it is rich in β-glucans and polyphenols and exhibits antioxidant activity, properties that help explain the nutritional interest in wild-harvested mushrooms. Full reference in Sources.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.