Mushroom Seasoning Paste
Seasoning paste from four kinds of mushroom - the quick base for mushroom sauces, risotto and stocks.
- Four kinds of mushroom: butter mushrooms, button mushrooms, shiitake and porcini
- For creamy mushroom sauces, risotto, soups, stocks and vegetable dishes
- 1 tsp or 25 g per half litre of liquid
- Tip from the Gewürzamt: stir it in late and the mushroom flavour stays fresh
- No flavour enhancers or additives
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Inhalt: 150 Gramm
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Mushroom Seasoning Paste, deep forest flavour in seconds
Mushroom Seasoning Paste gives your sauce deep, roasted mushroom flavour without you having to fry down and reduce a kilo of mushrooms first. Butter mushrooms, button mushrooms, shiitake and porcini meet leek, onions, carrots, herbs and spices. The profile: an earthy, nutty opening, meaty roasted depth in the middle, resinous juniper and thyme on the finish. This is a base, not a ready meal - you set the direction.
How to use it
Stir it into cream sauces for schnitzel, beef olives or roasts, add it to mushroom risotto, pasta, soups and vegetable pans, or build a stock with it. It works cooked in as well as stirred in as a finish: cooked in it turns rounder and broader, added late the mushroom flavour stays fresher and clearer.
Important: the paste is generously salted. Season with it first and adjust the salt only afterwards. As a guide, use 1 tsp or 25 g per half litre of liquid.
Creamy mushroom sauce in 5 steps
- Finely dice a shallot and sweat it in butter until translucent.
- Add 250 g of mixed sliced mushrooms and fry them hard until they take on colour.
- Deglaze with 200 ml cream and 200 ml water and bring to the boil once.
- Stir in 1 heaped tsp of Mushroom Seasoning Paste and let the sauce simmer gently for five minutes.
- Finish with half a teaspoon of ground porcini, season with pepper and serve over schnitzel or wide ribbon pasta.
What is in it?
Four kinds of mushroom form the backbone. Butter mushrooms and button mushrooms provide the mild, meaty base, shiitake brings the dark umami depth, porcini add the nutty, woodland peak. Alongside them sit leek, onions, carrots, parsley and garlic as the vegetable foundation, plus juniper, lovage, bay, nutmeg and thyme as the spice frame. If you need a neutral base stock underneath the mushroom flavour, combine it with our Vegetable Stock Paste.
Properties
- Four kinds of mushroom: butter mushrooms, button mushrooms, shiitake and porcini
- Earthy and nutty with meaty roasted depth and a resinous juniper-thyme finish
- Spreadable paste in a 150 gram jar, easy to dose precisely
- Made exclusively with natural ingredients
- No flavour enhancers, anti-caking agents or additives
What goes with it?
Ground porcini push the woodland flavour further when the sauce needs to go really dark. Vegetable Stock Paste gives you the neutral base underneath, while Umami Paste adds depth without adding more mushroom. Omas Soßengewürz is the partner for dark roasting gravies and braises, and juniper berries are the bridge to game and sauerkraut. To browse, see our seasoning pastes.
Frequently asked questions
How much Mushroom Seasoning Paste should I use?
Use 1 tsp or 25 g per half litre of liquid. Work up from below and adjust the salt only at the end, because the paste already brings salt with it. For a very strong, dark sauce you can increase the amount by half.
What is the difference between Mushroom Seasoning Paste and Umami Paste?
Mushroom Seasoning Paste tastes clearly of mushroom, while Umami Paste delivers savoury depth without a flavour signature of its own. Choose the mushroom paste when the dish should taste of mushroom, and the umami paste when you only want more body. In dark sauces the two complement each other well.
What is the difference between the paste and ground porcini?
The paste is a finished, salted seasoning base with vegetables and spices, while ground porcini are a pure single spice with no salt. The paste seasons a whole dish, the powder places mushroom flavour on top. Together they make the most intense mushroom sauce.
Which mushrooms are in the paste?
Butter mushrooms, button mushrooms, shiitake and porcini. The combination is deliberate, because each kind contributes a different layer, from mild meatiness to the woodland peak. A single variety could not cover that range.
How do I store the paste once opened?
Keep it refrigerated once opened and close the jar properly. Always take the paste out with a clean spoon and it will stay fresh considerably longer. Do not leave it standing open at room temperature.
