You can make a pretty convincing vegan substitute for anchovies that are oily, salty, briny and fishy. You can use these in sauces to add a boost of umami, or to top toast with. Shiitake mushrooms alone already have plenty of umami flavour. So after dehydrating them slightly, then rehydrating with a marinade that’s bursting with flavour, you get a tasty plant-based alternative to anchovies
You’ll need;
- 125 of shiitake mushrooms, stems removed
- Two tablespoon of extra virgin olive oil
- One teaspoon of light soy sauce
- One 5g pack of roasted seaweed snacks
- Half a teaspoon of white wine vinegar
- Half a teaspoon of capers
- Half a teaspoon of caper brine
- Half a teaspoon of white miso paste, dissolved in half a teaspoon of warm water
Method;
- Slice the shiitake mushrooms, not too thick and not too thin
- Pop the mushrooms into an air-fryer and air-fry at 200°C for 8 minutes
- While the mushrooms cook, add the marinade ingredients into a pestle and mortar or food processor and blend until smooth
- Once the mushrooms are cool, place them into an air tight container and spoon over the marinade
- Stir the mushrooms to coat them in the marinade, then place them in the fridge and marinate for two days
- Finally remove the mushrooms from the marinade and then they’re ready to use
