This is a dead-simple condiment (with some serious mushroom funk) that Christian Puglisi of Relæ in Copenhagen, Denmark, calls “pure liquid umami.” Use a few dashes to finish pastas, add a spoonful to wilted greens, or brush with butter onto cooked fish. This recipe first appeared in our 2015 SAVEUR 100.
- 2 lb. sliced white button mushrooms
- 1 tbsp. fine sea salt
- Toss mushrooms with sea salt; let sit 1 hour. Transfer to a cheesecloth-lined colander set over a bowl. Gather edges of cheesecloth; squeeze mushrooms dry and save for another use. Chill sauce up to 2 weeks.