Probiotic Mushrooms Recipe

probiotic mushrooms recipe

Garlicky, tangy and a bit sour – probiotic mushrooms are so delish! Here’s an easy recipe to make them at home, using the basic biological pickling method of lacto-fermentation, which relies on little more than salt, water and time.

These pickled mushrooms make great bruschetta with butter and herbs, or you can serve them as a side dish with just about anything…

Recipe

Probiotic Mushrooms Recipe

Ingredients and Method

PROBIOTIC MUSHROOMS RECIPE INGREDIENTS

  • Mushrooms – either wild or home cultivated. Shiitake and oyster mushrooms work great
  • Water, use filtered or rainwater if you can
  • Salt, good-quality, non-iodised
  • LOTS of fresh garlic
  • Fresh, tannin-rich leaves. Eg: grape, cherry, oak, or even some green tea
  • Spices, such as dill, fennel, coriander, and pepper
  • Big cabbage leaves

PROBIOTIC MUSHROOMS RECIPE METHOD

  • Bring a large pot of water to the boil. Also, fill up the kettle and turn it on.
  • Use the boiled kettle water to mix up a 4% brine solution – for every 2 cups of water, add 1 tbsp salt. Stir ’til dissolved, set aside to cool.
  • Slice mushrooms into 1cm strips then blanch them, an important step for food safety. Turn the boiling pot of water off, add mushrooms, wait 2 mins, drain, and set aside to cool.
  • Take a large, clean jar, and place the tannin-rich leaves, spices, and garlic in the bottom.
  • Weigh the cooled mushrooms. Work out 4% of their weight in salt. Eg: if you have 1 kg of mushrooms, you need 40g of salt. Mix.
  • Add the salted mushrooms to the jar and cover them with the brine solution. Squash cabbage leaves into the top, to help hold the mushrooms below the brine. Lightly screw the lid on.
  • Leave the jar at room temp for 7-10 days, with a plate underneath to catch any dribbles. Every day, jiggle the jar and ensure the mushrooms are still submerged in the brine.
  • After a week, taste your mushrooms – they should be tangy and a bit sour. If not, leave them for another day or so – maybe longer in a cool climate.
  • When the mushrooms taste good, refrigerate, and eat with gusto. You’ve just made seriously delicious probiotic mushrooms!
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