Sauces

Mushroom Paste

INGREDIENTS

gBraised hed tub tao with coconut water, butter, dried red spur chili, garlic, fish sauce, minced

gButton mushroom, cap only, minced

gShiitake mushroom, cap only, minced

gGarlic, minced

pcKaren chili, deseeded, toasted, chopped

gCream

gButter

to tasteThyme, picked, minced

to tasteCoconut aminos

to tasteWorcestershire

METHOD

Sweat garlic with karen chilies and all mushrooms in butter in saucepan over medium-low heat, then add cream, thyme, coconut aminos, and worcestershire, reduce to thick paste.
Taste and adjust as needed, then transfer to storage containers.

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RILEY CULINARY