Mushroom honey syrup is a golden-brown elixir made by infusing raw honey with earthy portobello mushrooms. This sous vide version marries the honey’s natural sweetness with the mushrooms’ deep, savory notes, creating a smooth, umami-rich syrup that adds depth and complexity to cocktails—from spirit-forward stirred drinks to inventive, earthy mixers.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Slice mushrooms, then measure out 140 g.
Add 240 g honey to a bowl.
Pour 240 ml hot water into bowl of honey and whisk for 30 seconds until thoroughly combined.
Add honey and water and 140 g mushrooms to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove mushrooms and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.