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Mushroom Garum

Name: Mushroom Garum
Brand: Noma Projects
SKU: SAMG250
Price: 155.00 DKK
Availability: InStock

Umami-packed liquid seasoning

DKK 155 /

Free shipping for orders over 1000 DKK / $150 USD

Mushroom Garum is a bold and versatile cooking sauce that combines the complex umami of fermented mushrooms, rice koji, and the noma test kitchen’s latest obsession, Oat Garum. Use it to add instant plant-based umami to ragùs, broths, cooked vegetables or risotto.

We tend to explain Mushroom Garum like this: it’s a shortcut to adding a bolder, richer flavor to everything you cook.

One bottle contains 250mL (8.45oz)
Made by hand by the Noma Projects team in Copenhagen
Vegan
Gluten-free and soy-free

Shake before use. Refrigerate after opening and use within 3 months.

Ingredients

Water, mushrooms (29%), oat, rice koji (rice, koji culture), lupin koji (lupins, koji culture), salt, kombu, roasted yeast.

Nutritional Value (per 100 mL)

Energy: 219 kJ / 52,4 kcal
Fat: 0,2 g (saturated fat: 0,1 g)
Carbohydrate: 8,5 g (sugar: 6,5 g)
Protein: 4,2 g
Salt: 7 g

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In the making

About Mushroom Garum

Those familiar with our first-ever release from 2022, Smoked Mushroom Garum, will find that this new Mushroom Garum takes the original recipe to the next level, adding even more depth and flavor than before. It works under the surface to amplify and enhance the qualities of the main ingredient in a dish, whether it’s a simple side of sautéed spinach or a wintry stew.

For the past twenty years, we’ve been able to develop innovation upon innovation by embracing a culinary tradition that dates back millennia: garum was originally fermented fish sauce made all around the Mediterranean basin. Whereas the original recipes garum ago relied on the naturally occurring enzymes in fish intestines to produce robust flavors, we use koji. This simple switch has allowed us to experiment with a wider range of high-protein ingredients, including mushrooms, and to create less salty but equally captivating garums.

The story of Oat Garum began when we set out to find a delicious use for the solid byproducts offered to us by a farmer in Sweden who produces oat milk. Much to our surprise, once the enzymes in rice koji got to work breaking down the proteins in the oats, the process yielded a garum that delivers texture, depth, and flavor to compete with one made from beef.