Mushrooms Salted
Mushroom Preservation
Nordic salted mushrooms are a traditional way of preserving mushrooms for later use, particularly common in the countries of Scandinavia and Northern Europe. The process relies on dry salting, which utilizes the natural dehydrating and antibacterial properties of salt to draw out moisture and inhibit microbial growth, ultimately extending the shelf life of the mushrooms.
How to Make Salted Mushrooms
This recipe uses dry salting to preserve oyster mushrooms, adding a distinctive Nordic flavour with juniper and thyme.
- 500g fresh oyster mushrooms, cleaned and trimmed
- 2 tablespoons coarse sea salt
- 1 teaspoon juniper berries, crushed
- 1 teaspoon dried thyme
- 1 bay leaf
Gently clean the oyster mushrooms with a damp cloth or brush, removing any dirt or debris. Pat them dry.
In a large bowl, combine the oyster mushrooms, salt, crushed juniper berries, thyme, and bay leaf. Toss everything well to ensure the mushrooms are evenly coated.
Place the seasoned mushrooms in a clean ceramic crock or non-reactive container. Cover with a clean cheesecloth and place a weighted plate or stone on top to press down firmly.
Store the container in a cool, dark place (ideally around 40-50°F) for 5-7 days. Flip the mushrooms daily and drain any liquid that accumulates at the bottom.
After 5-7 days, the mushrooms should feel firm and slightly leathery, having lost about half their original weight. Remove them from the brine and discard the bay leaf and juniper berries. You can leave them whole or slice them for storage.
When ready to use, soak the desired amount of salted mushrooms in lukewarm water for 30-45 minutes. Discard the soaking liquid.
- You can adjust the amount of juniper berries and thyme to your taste preference.
- For a quicker cure, consider adding 1/4 teaspoon of curing salt (sodium nitrite) to the salting mixture. However, ensure you follow safe handling practices for curing salts.
- Store the dry-salted mushrooms in an airtight container in a cool, dark place for up to 3 months. They will continue to dry and concentrate in flavour over time.
How to Use Salted Mushrooms
Heat a drizzle of olive oil in a pan over medium heat. Add chopped shallots or garlic and cook until softened. Add the rehydrated mushrooms and cook until golden brown and tender. Finish with fresh herbs like parsley or dill and a squeeze of lemon juice.
Add rehydrated mushrooms to soups and stews during the last 15-20 minutes of cooking for a burst of flavour and umami depth.
Sauté rehydrated mushrooms with garlic and olive oil. Toss with cooked pasta, grated Parmesan cheese, and fresh herbs for a quick and flavorful dish.
Scatter rehydrated and sliced mushrooms on your pizza dough before adding cheese and other toppings. The salty flavor complements various pizza combinations.
Enjoy the unique flavour and texture of Nordic-style salted oyster mushrooms in your cooking!