Mushroom Garum

Our mushroom garum is a deeply savoury, umami-rich fermented sauce made from mushrooms, koji, and salt — fermented slowly over 8–12 weeks. Inspired by ancient Roman garum traditions and adapted for plant-based kitchens, this is fermentation as transformation in its purest form.Use it anywhere you'd reach for soy sauce or tamari, but expect more depth and complexity. A little goes a long way. Add a tablespoon to stews, braises, or stocks for instant depth Stir through risotto in the final moments Dress roasted vegetables — especially brassicas Mix into butter for an umami bomb over steak or mushrooms Use in place of soy sauce in stir-fries Ingredients: Mushrooms, barley koji (Aspergillus oryzae), sea salt. Storage: Keeps indefinitely refrigerated. Shake before use.