{"id":4652,"date":"2026-07-03T04:09:38","date_gmt":"2026-07-03T04:09:38","guid":{"rendered":"https:\/\/staging.roert.dk\/?p=4652"},"modified":"2026-10-14T09:51:18","modified_gmt":"2026-10-14T09:51:18","slug":"vegan-food-why-the-future-of-smorrebrod-is-green","status":"publish","type":"post","link":"https:\/\/roert.dk\/en\/vegan-food-why-the-future-of-smorrebrod-is-green\/","title":{"rendered":"Fermentation: The secret behind Mushaboom"},"content":{"rendered":"
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The secret behind Mushaboom. Ask us why it tastes the way it does, and the honest answer is: fungi. Here\u2019s the story of the ingredient doing most of the work.<\/em><\/strong><\/p>\n

Mushaboom is completely plant-based, and it\u2019s one of the items people come back for specifically \u2014 not as the vegetarian option, but because it\u2019s genuinely one of the best things on the menu. Fungus-fermented vegetables, sunchoke pur\u00e9e, pickled fennel, parsley, on our toasted rye. Firm bite, deep savoury flavour, the kind of umami you\u2019d expect from something that\u2019s been slow-cooked with meat, not from vegetables.<\/p>\n

That flavor doesn\u2019t come from a trick. It comes from a company in Denmark that has spent years figuring out how to get fungi to do the heavy lifting.<\/p>\n

MATR Foods<\/strong><\/h4>\n

MATR calls itself a new generation of natural plant food, and the description fits. They use fermentation not as a way to preserve ingredients, but as a way to transform them \u2014 unlocking flavour that isn\u2019t there to begin with, while keeping waste to a minimum. The result is a base with a genuinely juicy texture and a firm bite, built from a blend of Nordic ingredients: oats, split peas, lupins, beetroot, and potatoes. No additives. No heavy processing. No strange ingredients hiding in the list. Just five things and fungi doing what fungi do best. matrfoods.com<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Why fermentation?<\/strong><\/h4>\n

\u201cPlant-based\u201d is used as a catch-all term, and a lot of what it covers is genuinely underwhelming \u2014 texture that falls apart, flavor that needs to be masked rather than built up. Fermentation is a completely different approach. It\u2019s a slow process that breaks down ingredients and builds them back up into something with more depth than they started with, not less.<\/p>\n

That\u2019s the part we find most interesting about what MATR does. They\u2019re not trying to imitate meat. They\u2019re using a genuinely old technique \u2014 fermentation is one of the oldest food technologies there is \u2014 to get somewhere new. The umami in Mushaboom isn\u2019t borrowed from anything. It\u2019s grown.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\u201cWe didn\u2019t set out to make a \u2018vegan dish.\u2019 We set out to make the best dish on the counter. It just happens to be plant-based.\u201d<\/strong><\/h4>\n<\/blockquote>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Mushaboom is fully plant-based, and it\u2019s one of the pieces people come back for specifically \u2014 not as the vegetarian option, but because it\u2019s genuinely one of the best things on the menu. <\/p>","protected":false},"author":4,"featured_media":1849,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_theme","format":"standard","meta":{"page_builder":"","footnotes":""},"categories":[48,45,47],"tags":[],"class_list":["post-4652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-smorrebrod","category-vegan-food"],"blocksy_meta":[],"yoast_head":"\nFermentation: The secret behind Mushaboom - R\u00f8rt | Handy Sm\u00f8rrebr\u00f8d Copenhagen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/roert.dk\/en\/vegan-food-why-the-future-of-smorrebrod-is-green\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentation: The secret behind Mushaboom - 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