Turkey Tail Mushroom Stock and Syrup

I have been trying to find some methods to produce useful and storable turkeytail bases to use daily without having to make #teas etc from scratch everyday.

I have created a method to produce a syrup, and a stock for savory dishes, together. It's an easy method but does take some time.

Supplies:

Knife, Blender, Chopping board, Pan, Stove, Muslin or Sieve, Ice Cube Tray

Ingredients:

Turkeytail Mushroom, Turmeric root, Ginger root, Fruit, Sugar

1. To start chop up your turkeytail mushroom, ginger root and tumeric root as fine as possible.

A. Add to a pot and put on a low boil for about 30 mins.

B. Then use a stick blender to get this even finer and give it another hour or so on the stove on low heat.

C. Pass this through a fine sieve or muslin and press well to get all the liquid out.

D. Pour some of this into ice cube trays and freeze.️ This can be used as a stock in many dishes but works well in oriental cuisine.

2. Chop up your Fruit. I used orange with apple and blackcurrant to add pectin.

A. Put this into a pot and add the retained stock and a little water, if needed. Bring to a low boil and simmer until the fruit is soft.

B. Next blend and pass this through a sieve, and return to the pan. Add sugar to taste and boil to 102C which will drive off most of the water but keep a syrup consistency.

C.Pour into sterilised jars or bottles and it's ready to use as a syrup or add hot water for a tea,

REMEMBER TO MAKE SURE YOU CORRECTLY IDENTIFY ANY mushrooms. But turkeytail mushroom is a relatively easy one to get right and I'm lucky enough to have a thriving colony growing in my garden. The blackcurrants came from the freezer from last year’s crop, but you can use whatever fruit you have.