Have fun preparing this mushroom dish!
Liquamen, originally a seasoning sauce made from fermented fish, is very similar to Asian fish sauce. In Thai cuisine it is used like salt, in the historical cuisine of Rome liquamen satisfied man’s craving for glutamate-like substance. It is also found in Parmesan cheese. For aesthetic reasons, the flavor of fermented fish is replaced by dried mushrooms and thin-leaved nori seaweed (purple kelp).
For liquamen, put all ingredients in a suitable bowl. When the thin-leaved seaweed is soft and swollen, briefly boil the mixture, whisk it and fill it into a bottle. Keep in the refrigerator for at least 2 months.
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