Cucina Archive · Digestivo

Mushroom Tonic

Sweetened tea soured for a week and a half under a mushroom. Written out by Steven's grandmother on his mother's side, and transcribed here off her card.

C23 · Developed formula · yields About 3 quarts

A spread of handwritten recipe cards and slips of paper on a table.
A spread of handwritten recipe cards and slips of paper on a table.

Formula

RatiosTranscribed from the card as written, in her measures.
Distilled water3 qts
Sugar1 cup
Black tea4 tbspsor green tea
Cider vinegar1/2 cup
Mushroom1 large

Method

  1. Bring 3 quarts of distilled water to the boil with one cup of sugar in a stainless steel pan. Boil for 5 minutes.

  2. Add 4 tea bags and steep 10 minutes.

  3. Cool to room temperature.

  4. Pour half a cup of cider vinegar into a large glass bowl and add the mixture.

  5. Place the large mushroom on top, cover with a cloth, and leave 7 to 10 days.

Notes

The mushroom is not a mushroom. It is the culture, the rubbery disc that sits on the surface, and this is kombucha under the name it went by when the card was written.

Stainless steel and glass, and nothing reactive. The card is specific about the pan, which matters because the finished tonic is acidic.

The cooling step is not optional. Hot liquid kills the culture, and that is the one mistake this recipe cannot recover from.

The card says 4 tbsps of tea on the front and 4 tea bags on the back. Both are written here as she wrote them.

While it sat

The card itself, headed Mushroom Tonic, by Jean Ferguson: distilled water, sugar, black tea, cider vinegar and one mushroom.
The card itself, headed Mushroom Tonic, by Jean Ferguson: distilled water, sugar, black tea, cider vinegar and one mushroom.
The reverse of the card, giving the method in the same hand.
The reverse of the card, giving the method in the same hand.

Handwritten by Jean Ferguson, Steven's grandmother on his mother's side. Transcribed from both sides of her card.