Morel and Kombu Savory Jam

From Forage. Gather. Feast. Photo by Marla Aufmuth

It’s always seemed a waste to me to compost the morels and kombu after making the broth, so I started creating a “Savory Jam” out of them. 

Makes about 1 cup 

Ingredients

Kombu and mushrooms from dashi broth

2 tablespoons of sesame oil

2 tablespoons of soy sauce or tamari

1 medium clove of garlic, minced

½ tablespoon of grated fresh ginger

1/3 cup of broth made from morels and kombu

Pinch of salt

Instructions:

• Puree all ingredients together with a blender until it’s a smooth paste.

 Soup

Add two cups of the dashi back into this, puree it all together and heat it up for a dank, delicious, land-meets-sea soup. 

Spread

Mix ½ cup of jam with 1 cup of ricotta cheese and a teaspoon of apple cider vinegar. 

Serve it on sourdough toast or toss with pasta with a little pasta water.