Yeah yo for sure can, though you probably don’t need to simmer for as long with everything combined if it’s just mushrooms.
I would do a variety for a bigger range of umami flavour, (et 3:1 cremini:shitake), then add a bit of msg, it’ll hit hard. MSG optional but it’ll hit hard.
I think you can also fake mallard reaction (browning meat) but I don’t know how bc I’m not vegan.
Worcestershire also could help, but idk if it’s vegan
Yeah yo for sure can, though you probably don’t need to simmer for as long with everything combined if it’s just mushrooms.
I would do a variety for a bigger range of umami flavour, (et 3:1 cremini:shitake), then add a bit of msg, it’ll hit hard. MSG optional but it’ll hit hard.
I think you can also fake mallard reaction (browning meat) but I don’t know how bc I’m not vegan.
Worcestershire also could help, but idk if it’s vegan
Thanks for the idea I’ll save this and try it out soon.
There is vegan Worcestershire sauce but I dont believe the original recipe is vegan.
Original recipe has fish in it (sardines iirc), so might be ok for pescetarians.