This recipe is a delicious, easy way to preserve mushrooms with the added probiotic benefit that comes with fermentation. So long to tasteless flabby button mushrooms and hello to sophisticated pickled buttons of umami richness! Add to a salad or as part of an antipasto board to really impress people with very little prep; a little bit of time is all you need in order for the fermentation to begin and the flavours to develop!
Probiotic Pickled Mushrooms
Course: Pickles, CondimentsDifficulty: EasyAdd some delicious umami goodness to salads, morning eggs and alongside cold meats.
Ingredients
250 g mushrooms, sliced
2 bay leaves
3 cloves garlic
1 tbsp sea salt
1 tsp kombucha or sauerkraut juice
filtered water
Directions
- Place all the ingredients in a medium to large sized jar. Stuff the jar tight, packing down all the mushrooms, bay leaves and garlic tightly.
- Add filtered water to cover the ingredients, with an additional inch of head space at the top.
- Weigh down the mushrooms to stop them from floating to the top. I will either use a small ceramic/ glass ramequin or an organic weight like the core of a cabbage.
- Leave to sit on your worktop for 3 to 5 days.
- Move to the fridge and ensure that the mushrooms are always below the surface of the liquid.
Notes
- The mushrooms will keep for two moths unopened. Use within 5-7 days once opened
