If you ’re a fermenting addict like me , you ’ve in all likelihood tried fermenting just about everything . One food that is often omit by tempestuousness fanatic is mushroom . I grow my own mushrooms on logs in my 1000 , so I often have an abundance of gourmet mushroom . What I do n’t use up , I dehydrate for later , but because I prefer to preserve by fermentation as much as potential , I thought “ why not examine fermenting them?”Although vegetable are in the main well ferment naked due to their instinctive lactic acid bacterium , which helps initiate fermentation and liberate beneficial probiotic microbes , there are some concerns to keep in mind regarding fermenting raw mushroom :
So before you begin turn , either cook the mushrooms in very raging ( not simmering ) water or dehydrate them and then rehydrate them in hot water system .
Prepping Mushrooms for Fermentation
start up by chopping the mushrooms into insect bite - sized chunks and cut off the toughened stems . Cook them impudent , or rehydrate them by bringing 2 cup of water to a boil , cutting off the heat , and putting the mushrooms in the pan with the lid covered for at least an hour . earmark them to cool and save the liquid state for your brine . Be trusted to put aside any extra water for soup broth .
While any mushroom cloud can be fermented , this formula work best for dull mushrooms like shiitake ( Lentinula ) and saffron Milk River cap ( Lactarius deliciosus ) . As with any fermentation , the sky is the demarcation line as to the types of herbs , spices and vegetable you desire to add to the mix .
A upright place to begin with work mushrooms is this traditional Polish recipe . zymolysis in a single quart jar or in two pint jar . For the latter , eat what you want and mob the residuum into a single jar to relieve for later .
Recipe: Polish Fermented Mushrooms
Yield: 1 quart jar or 2 pint jars
Ingredients
Preparation
Mix herb dill , Carum carvi seed , disastrous peppercorn and any extra spices in a arena .
besprinkle a nip of salt in the bottom of your jarful . contribute a few mushrooms watch over by a layer of spices , and go forward layering in this mode until you reach out about 2 in from the lip of the shock . jam the mushroom down with your finger , a spoon or a masher every couple of layers . encompass with urine or mushroom stock .
cautiously place a weighting , such as a modest jar or food - degree plastic bag full of body of water , on top of the mushrooms . Have a towel on hand , as some body of water may be send away .
Set the jar in a coolheaded , dark area , and check for fermentation in four to five days . You ’ll live when you get a line a bit of fizzing and the mushrooms have a tart flavor .
you’re able to continue to let the mushrooms work for several weeks — even months!—but check them on a regular basis , as they will continue fermenting and may attract yield rainfly and mould . ( If you do witness Earth’s surface mould , scrape off and eat what ’s underneath . ) Generally , it ’s best to eat fermented mushrooms right away or to cover them with a lid and refrigerate . They ’ll keep for several months to a year or more in the refrigerator .
The spices and amount of common salt used and prison term provide out to ferment are a matter of personal preference . In many tradition , fermented foods are prepared with gravid measure of salt , allowing them to sit out in varying temperature for recollective full stop . Also , flavor preferences are evanesce down through propagation . What may be too piquant , too mushy , or too “ stinky ” taste for one someone may be a discretion for another . Start with a basic set of parameters , such as what is outlined above , and from there , experiment to your heart ’s content . You ’ll be glad you did .
