Discover the ancient art: Why fermented mushrooms trump pickling
Fermenting mushrooms is an ancient preservation method that allows you to retain their unique taste and aroma for many months. Unlike pickling, fermenting doesn't require additional preservative liquids, just salt and natural lactic acid bacteria present on the surface of the mushrooms. As a result, fermented mushrooms are healthier and less processed than their pickled counterparts.
If you think pickled mushrooms are the pinnacle of culinary possibilities, it's time to discover their fermented version. Fermented mushrooms retain their flavour and enrich it with an additional depth and aroma that is hard to find in classic marinades. Moreover, they do not require vinegar brine, and their preparation is easier than you might think. It's time to learn the secrets of fermenting mushrooms, which you can store for many months, and their taste will surely delight you.
Which mushrooms are best for fermenting?
The best mushrooms for fermenting are those with firm flesh, such as:
- Boletes: They are characterised by an intense aroma and delicate taste.
- Saffron milk caps: They have a distinctive orange colour and a sweet taste.
- Bay boletes: They are versatile and fit many dishes.
- Aspens: They have a delicate taste and aroma.
Recipe for fermented mushrooms
Ingredients:
- wild mushrooms (e.g., boletes),
- onion,
- non-iodised rock salt,
- sugar,
- bay leaves,
- allspice,
- pickle juice.
Preparation:
- Prepare the mushrooms: Clean them thoroughly and parboil them for a few minutes in salted water—drain and cool.
- Prepare the jar: Place a layer of chopped onion at the bottom of the jar.
- Layer the mushrooms: Place layers of mushrooms on the onion, interspersing them with salt, sugar, bay leaf, and allspice.
- Inoculate with bacterial culture: Add a few tablespoons of pickle juice to the top layer of mushrooms. This juice contains beneficial lactic acid bacteria that will initiate the fermentation process.
- Weigh down and close: Cover the mushrooms with a plate and weigh them down. Close the jar and place it in a warm location (about 18-20°C) for 2-3 weeks.
- Storage: After fermentation, move the fermented mushroom jar to a cool place (about 4-8°C).
Variations on fermented mushrooms
Various spices and herbs can be added to fermenting mushrooms, such as:
- Garlic: Adds a spicy flavour to the mushrooms.
- Mustard seeds: Enhances aroma and adds spiciness.
- Horseradish: Makes the mushrooms more distinctive.
- Dill: Adds a fresh aroma to the mushrooms.
Fermented mushrooms are not only tasty but also healthy and versatile. You can add them to salads, soups, sauces, and even as a standalone snack. Experiment with different types of mushrooms and spices, and you'll discover your favourite flavour combinations.
Fermenting is a natural process so that the fermentation time may vary slightly depending on the ambient temperature and type of mushrooms. Regularly check the ferment and remove any white film that may appear on the surface.
