If you are interested in eating healthy food, Mushrooms are an easy-to-find alternative that can be processed in many ways. Mushroom sausage is one of them. This process uses fermentation. This “Healthy Mushroom Sausage” product has been developed provides full flavor without adding flavoring agents.

It also provides energy, carbohydrates, protein, and more dietary fiber than fresh mushrooms. It has a low sodium content compared to general sausages on the market. It also contains essential amino acids and is safe for consumers.

Note that I use the word sausage because of the Mixed Fermented nature of the end result. There is no meat of any kind used in this recipe.

INGREDIENTS

• 1 kg Small Shiitake mushrooms (commonly Thais also use oyster mushrooms)
• 100 grams of coarsely chopped or pounded garlic
• 100 grams of finely pounded salt
• 100 grams of steamed glutinous rice
• Fresh chili peppers as desired

DIRECTIONS

• With Oyster mushrooms, tear the mushrooms into strips of moderate size. Shiitake, cut them into thirds.
• Steam the mushrooms over medium heat for about 5 minutes. Set aside until warm and squeeze out excess water.
• Add all ingredients and mix with the steamed mushrooms.
• Put fresh chili peppers in a plastic bag or banana leaf, followed by a moderate amount of mushroom sausage, then tie it tightly.
• Store the mushroom sausage in a shady place for about 3 days. Taste it to see if it is sour. If it is sour, store it in the refrigerator and continue eating. If it is not sour, leave it for another 1-2 days and then store it in the refrigerator.

TIPS

1. Don't tear the mushrooms into too small pieces because they will become mushy and soggy after steaming. One of the reasons I like Shiitake is the tecture.
2. You can use ground salt instead of granulated salt, but granulated salt is purer.
3. If you want the sausage to have a more beautiful and appetizing color, you can use cooked riceberry instead of steamed sticky rice.
4. Since there are no preservatives, it should be consumed within 1 month.
5. Garnish with pickled ginger, bird's eye chile (พริกขี้หนู) and chucks of fresh garlic.

Hor Moke Talaa
In Banana Leaves



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