Probiotic Mushrooms Recipe: Lacto-Fermented Goodness

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt can enhance flavor without additives.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Bring a large pot of water to a boil.

Mix a four percent brine solution by adding 20 grams of non-iodized salt to 2 cups of water, stirring until dissolved, then set aside to cool.

Trim and slice or tear large mushrooms into one centimeter (half inch) thick strips.

Carefully pour the mushrooms into the boiling water, turn off the heat, and wait for 2 minutes before draining and setting aside to cool.

In a clean jar, add tannin-rich leaves and spices, then loads of garlic.

Weigh the cooled mushrooms and calculate 4 percent of their weight in salt. For example, if the mushrooms weigh 472 grams, sprinkle on 18.8 grams of salt and mix together.

Add the mushrooms and salt to the jar, leaving a gap at the top, then pour in the four percent brine solution to cover the mushrooms.

Add a fresh outer cabbage leaf to introduce lactobacillus, and optionally add brine from a previous ferment, whey from yogurt, or sourdough starter.

Ensure the brine covers the mushrooms and lightly put the lid on the jar.

Leave the jar at room temperature for 7 to 10 days, placing a plate underneath to catch any drips. Agitate the jar daily to ensure mushrooms remain submerged.

After a week, taste the mushrooms; they should be garlicky, tangy, and slightly sour. If not, leave them out for another day or two.

Once the mushrooms taste good, seal the jar tightly and store in a cool place, like a refrigerator or cool cellar.

Enjoy the probiotic mushrooms as bruschetta on sourdough with butter and herbs or as a side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary