A report from the Madrid Fusíon culinary event breathes new life into unwanted veg.
‘“Vegetables from the supermarket should be made into wine, rather than thrown away. It’s important to think about why we don't make wine. Why do we use only grapes? We add sugar and then add burgundy yeast to ferment the mushrooms. It’s a new way of thinking about food waste. “ Having tasted their mushroom wine, which had been aged for a few months in oak barrels, I can attest to the fact that this is an approach that works better than you would expect.’