Dried mushroom tincture has an amber color, a rich mushroom aroma with hints of horseradish and a mild taste with a slight bitterness. The drink goes well with barbecue and other hot meat dishes.
Almost any dried mushrooms are suitable for cooking, but for a rich aroma and taste, I advise you to use a mixture of different mushrooms or flywheels. As an alcohol base, you can take vodka, double-distilled grain or sugar moonshine, as well as ethyl alcohol diluted to 40-45%.
dried mushroom tincture recipe
Ingredients:
- dried mushrooms (mix or flywheels) – 20 grams;
- vodka (moonshine, alcohol 40-45%) – 0,5 l;
- horseradish root – 5 grams;
- peppercorns – 10 pieces;
- dill seeds – half a teaspoon;
- honey – half a teaspoon.
Dill and pepper give a hint of spice, and horseradish – a slight sharpness. Honey softens and balances the taste of the tincture, lime or buckwheat is ideal.
Technology of preparation
1. Fold the mushrooms into a glass container for infusion.
2. Peel the horseradish root, cut into medium pieces and place on the mushrooms.
3. Add pepper, dill and honey.
4. Pour in the alcohol base. Stir until the honey is completely dissolved, then seal tightly.
5. Infuse for 14 days in a dark place at room temperature. Shake every 2-3 days.
6. Filter the finished mushroom tincture through gauze and cotton wool (or a coffee filter). Pour into storage bottles and close tightly. Leave for several hours in the refrigerator to stabilize the taste.
Away from direct sunlight, the shelf life of homemade mushroom tincture is up to 3 years. Fortress – 37-38% vol.
