Mushroom Jam
Mushrooms… they deserve a love language of their own. Not only are they an essential part of so many ecosystems and food chains (hello decomposers, we thank you for your essential service), but they are also a WONDERFUL meat substitute. There are tens of thousands of different mushrooms, each one offering their own shroomy benefits to the wild (including our diets).
This recipe is heavily inspired by the “Bacon Jam” seen throughout the internet, created by Gordon Ramsay. Though his recipe looks delicious, I set myself out on a path to create a plant-based version that is more accessible than buying vegan bacon or another meat-like substitute. Mushrooms are often affordable (when fresh produce is accessible which is a serious issue on its own within the food complex in the United States).
This version is sweet, salty, and has a wonderful medley of aromas and flavors that will perk up any ear in the morning. It uses most of the same ingredients and techniques as Ramsay’s version, but with a few added ingredients to make up for the umami and smokiness that a slab of bacon brings to the table. Miso, a fermented soybean paste used throughout Asian cuisine, is essential for the umami flavors that come with most cuts of meat in a recipe. We also add aleppo pepper for a kick that is slightly subtle, but it may catch your throat during the last succulent bite.
Spread this on your favorite toast (I highly recommend a thick slice of sourdough), top it with your favorite egg scramble (animal or plant-based, the world is your oyster), and garnish with fresh chives.
Mushroom Jam
Time: 30-45 minutes
Yield: 16 oz (about 2 cups)
INGREDIENTS
5-6 ounces baby bella mushrooms
2-3 tablespoons olive oil
3 garlic cloves, minced
1/2 yellow onion, diced
3 tablespoons maple syrup
3 tablespoons brown sugar
1 tablespoons apple cider vinegar
1 tablespoons miso paste
1/2 tablespoons coffee grounds
1/2 teaspoon Aleppo pepper flakes, optional (sub with red pepper flakes)
To garnish:
chives, for garnish
aleppo pepper flakes, for garnish
DIRECTIONS
Begin by dicing your onions, mincing your garlic, and dicing your mushrooms. Be sure to wash your mushrooms well before dicing to ensure all dirt is rinsed off.
To a large skillet, heat olive oil over a medium heat. Once the oil begins to dance, add the onions and add a dash of kosher salt. Saute them for 2-3 minutes and cover. Cook the onions, stirring often, for about 10-15 minutes or until the onions are slightly caramelized.
Add the garlic and mushrooms, and saute until the mushrooms begin to “sweat” or release some of its water content. Saute for another 2-3 minutes.
Add the maple syrup, brown sugar, and apple cider vinegar. Saute until the mixture begins to thicken, about 3-5 minutes.
Stir in the coffee grounds, miso paste, ad aleppo pepper flakes, making sure they are evenly incorporated. Cook down for another 1-2 minutes. Taste and adjust seasoning (salt, aleppo pepper for more heat, or more sugar if you find it needs more sweetness).
Let the jam cool. While it cools, grab your favorite slice of bread and toast it.
Scramble your perfect egg or “egg”. Soft scrambled is always the best way to go.
Spread however much jam your heart desires on the toast, top it with the egg. Garnish with chives, aleppo pepper, and freshly cracked pepper.
Dive in!
