Making Marjoram-Garlic-Mushroom Topping
A punchy, herby topping made with dried mushrooms, tomato flakes, and fresh marjoram. Preserved in olive oil, it lasts for months.
Marjoram-Garlic-Mushroom Topping
This herby garlic-mushroom topping is the kind of flavor bomb that makes a simple egg or toast sing. It’s deep, earthy, and herbaceous, with layers of umami from dried mushrooms, fresh marjoram, and sweet tomato flakes.
The secret is to gently cook the mix in olive oil without letting anything burn. That’s how you extract flavor without bitterness. It stores well and delivers big flavour in small spoonfuls.
Serves:
500 ml jar (16.9 fl oz)
Time to Prepare:
20 minutes
Time to cook or cure:
10 minutes
Skill
Blending, infusing, preserving
Serves:
500 ml jar (16.9 fl oz)
Time to Prepare:
20 min
Time to cook or cure:
10 minutes
Skills:
Blending, infusing, preserving
Ingredients & Tools
Ingredients
- 2 cups dried mushrooms (e.g., parasol or porcini)
- 2 tsp black peppercorns
- 3 full hands garlic cloves
- 3 tbsp tomato flakes
- 4 handfuls marjoram leaves (stripped from stems)
- 250 ml olive oil/ 8.4 liquid ounce
Tools
- Food processor
- Small saucepan
- Sterile jar (500 ml / 16.9 fl oz)
- Spatula
Useful guidelines
Use low heat—overheating marjoram will turn the mix bitter.
Dry mushrooms must be fully pulverised before adding.
Mixture should have no moisture left to store safely on shelf.
Always sterilize your jars beforehand.
Directions
Simply follow these steps in order to make Marjoram-Garlic-Mushroom ToppingÂ
- In a food processor, pulse garlic, marjoram, and peppercorns until fine.
- Add mixture to a saucepan with olive oil and gently heat for 8 minutes (no sizzling!).
- Add tomato flakes after 5 minutes.
- Add pulverized dried mushrooms and stir for 1 final mix.
- Transfer mixture to a sterile jar and seal.
Storage
Store sealed jar in a cool, dark place for up to 2 months. Refrigerate after opening.
Frequently asked questions
Q: Can I use fresh mushrooms?
A: No, they would introduce moisture and shorten shelf life.
Q: How should I use this topping?
A: On eggs, roasted vegetables, toast, or stirred into grain bowls.
Q: Can I freeze it?
A: Yes, but texture may change slightly.
Q: What if I see mold?
A: Discard immediately. Always use clean spoons.
Fermented Vegetables
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