”The main event in this burger is the oyster mushrooms that I smoked and cooked over the embers getting some smoke into them and good charring before fermenting in a 2.5% brine (25 g of salt per 1 litre of water). The oyster mushrooms were provided to my via @basilsfungifarm and took 3 weeks to ferment.
GeorgeFlavour Fred
After the 3 weeks I strained the smoky fermented mushrooms took 400g for 2 burgers and packed the rest into jars to use at a later date and put into the fridge to slow the fermentation.
https://www.instagram.com/reel/C3Pg6fFooe1/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
👌🏻SMOKEY, CHARRED, FERMENTED OYSTER MUSHROOM, WILD GARLIC, 3-CORNERED LEEK & MISO BURGERS
served in a brioche roll with blackened beetroot & 3 cornered leek, celeriac, turmeric & black pepper sauerkraut.
** this is not an identification video but more a process I enjoyed testing out. If foraging please ID properly. Thank you
***oyster mushrooms fermented for 3 weeks after charring and then made into burgers and cooked again.
Excuse me but I’ve had a much needed week away and thought I’d come back in with an experiment that came together nicely last week. In honesty the whole process has taken several weeks to come together as the majority of these ingredients are fermented but the outcome is seriously as @stupidheartsclub can attest.
The main event in this burger is the oyster mushrooms that I smoked and cooked over the embers getting some smoke into them and good charring before fermenting in a 2.5% brine (25 g of salt per 1 litre of water). The oyster mushrooms were provided to my via @basilsfungifarm and took 3 weeks to ferment.
After the 3 weeks I strained the smoky fermented mushrooms took 400g for 2 burgers and packed the rest into jars to use at a later date and put into the fridge to slow the fermentation.
To make the burgers I diced the fermented mushrooms and mixed with a handful of wild garlic and a couple handfuls of 3 cornered leeks that’s all over the place right now. A tablespoon of miso, 2 pasture raised chicken eggs and 100g of bread crumbs. Formed into patties and cooked again over flames.
The beetroot was just slowly cooked over fire and sliced and you can see the sauerkraut video from a previous post. Posted the brioche roll recipe in comments.
A fun day, a great test and the burgers really held well. I was thinking about using beans and paste instead of the breadcrumbs. But hey it was fun.
The rolls were as below and proved for a few hours on the day before approximately portioning into 120g, rolled into tight balls and allowing to prove once more for an hour or so with an egg wash brushed on at the end and baked at 180 for 24 minutes. They were big rolls.
50ml water with 8g fresh yeast dissolved in
50ml milk (I used plant)
200g strong white flour
20g melted butter (I used plant)
1 egg
20g sugar
5g salt (incorporated once dough is starting to bind)
