Emma Wilson
Fermented mushrooms are a great way to preserve mushrooms and enhance their flavour. They can be made in just 48 hours using a simple method of submerging the mushrooms in a salty brine, allowing lactic acid bacteria to grow and suppress bad bacteria. This process can be done with various types of mushrooms, such as shiitake, oyster, and baby portobellos, and the resulting fermented mushrooms can be finished in oil for an Italian-style condiment or appetizer. While wild fermentation is possible, it is not recommended due to the risk of contamination; instead, a unique process called wild heirloom culturing can be used. This involves using fermented sauerkraut brine and apple cider vinegar to ferment fresh vegetables, resulting in a product similar to yogurt fermentation.
| Characteristics | Values |
|---|---|
| Fermentation | Possible |
| Time | 48 hours to 14 days |
| Temperature | 70-80 degrees F |
| Preservation | Oil, brine, or vacuum sealing |
| Techniques | Lacto-fermentation, wild fermentation, vacuum bag fermentation |
| Contamination | High risk due to mushroom structure |
| Recipes | With garlic and rosemary, Italian-style with olive oil, in pierogi |
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What You'll Learn
Fermented mushrooms can be finished in oil
Next, pour oil over the mushrooms until they are completely covered. Cap the jar with an airtight lid and store it in the fridge for up to 4 weeks. The oil can be reused 3 to 4 times, allowing you to decide whether to serve brined mushrooms or oil-packed mushrooms.
It is important to only use mushrooms that are safe to eat raw, such as cremini, shiitake, and oyster mushrooms. Before fermenting, the mushrooms should be gently washed to remove any dirt and sliced into bite-sized pieces to allow for more serving options. To prepare the brine, dissolve salt in 1 cup of water in a 1-quart glass jar. Place garlic and other desired flavours, such as rosemary, at the bottom of the jar. Then, pack the mushrooms in tightly without damaging them.
Fermenting mushrooms is a simple process that can be completed in just 48 hours. To ferment mushrooms, it is important to keep them at a temperature between 70-80 degrees Fahrenheit and out of direct sunlight. After fermentation, the mushrooms should be refrigerated and consumed within 6 months to receive the full probiotic benefits.
There are several methods for fermenting mushrooms, including wild fermentation, vacuum sealing, and brine fermentation. Wild fermentation involves adding vegetables to a salt brine and allowing wild microbes on the surface of the vegetables to facilitate fermentation in an anaerobic environment. However, this method is not recommended for mushrooms. Instead, a unique fermentation process called wild heirloom culturing can be used, which employs fermented sauerkraut brine and apple cider vinegar to ferment fresh vegetables. Vacuum sealing is another effective method for fermenting mushrooms, as it takes the guesswork and mold out of the equation. This process involves combining mushrooms with 3% of their weight in salt and vacuum sealing them, leaving them at room temperature for the same duration as brine-fermented mushrooms.
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Wild vs heirloom culturing
Fermented mushrooms are possible to make and can be achieved in 48 hours. While wild fermentation is possible, it is not recommended due to inconsistent results and the potential for waste. Wild fermentation involves adding vegetables to a salt brine and allowing wild microbes on the vegetables to facilitate fermentation in an anaerobic environment. This method can be challenging and may not always yield desirable outcomes.
Wild heirloom culturing is a unique fermentation process specifically designed for higher-sugar vegetables. This method employs fermented sauerkraut brine (or any other type of fermented vegetable brine) and apple cider vinegar to ferment fresh vegetables. The wild heirloom cultures present in the brine drive the fermentation process, resulting in a product more similar to yogurt than traditional sauerkraut. This technique provides more consistent results and is better suited for mushrooms.
To ferment mushrooms using wild heirloom culturing, start with cooked mushrooms and ensure they are fully submerged in the liquid. Maintain a temperature between 70-80 degrees Fahrenheit, and keep the mushrooms out of direct sunlight. This process only takes a short time, and the fermented mushrooms can be stored in the refrigerator for up to six months to enjoy their full probiotic benefits.
For an even more convenient option, try vacuum-bag fermentation. Combine fresh mushrooms with 3% of their weight in salt, vacuum seal the bag, and leave it at room temperature for the duration of the fermentation process. This method is suitable for various mushroom species, such as Lyophyllum littoralis and saffron milk caps. Once the mushrooms are ready, simply store them in the refrigerator.
Whether you choose wild heirloom culturing or vacuum-bag fermentation, always opt for high-quality mushrooms from your local farmers' market. Shiitake and oyster mushrooms are excellent choices, while button mushrooms may not work as well. Experiment with different varieties to find your favorite, and don't be afraid to try unique flavors and textures.
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Vacuum-sealing mushrooms
Vacuum sealing is a great way to preserve fresh mushrooms and ensure they last for months without losing their flavour or texture. Here is a comprehensive guide to vacuum-sealing mushrooms:
Preparation
Before vacuum sealing, it is important to clean the mushrooms thoroughly. For cultivated mushrooms, a simple cloth brush to remove any substrate is sufficient. However, for wild mushrooms, extra care should be taken to remove any grit. If the mushrooms are particularly thick, it is recommended to slice them into pieces about 1/4" thick to ensure even drying.
Dehydrating Mushrooms
Dehydrating mushrooms before vacuum sealing helps to remove moisture and extend their shelf life. This can be done by spreading the mushrooms on a sheet tray covered with parchment paper and baking them in an oven at a low temperature, ideally 140°F. It is important to note that mushrooms may partially bake during this process. For thinner varieties like chanterelles, black trumpet mushrooms, and hedgehog mushrooms, lightly rinsing, patting dry, and dehydrating them whole is recommended. A dehydrator machine can also be used, set at a low temperature of 80-90 degrees for the first few hours, and then increased to 120-125 degrees. The mushrooms are ready when they are completely dry and hard.
Vacuum Sealing Process
Once the mushrooms are dehydrated, they can be placed in a vacuum pack bag. Remove as much air as possible and seal the bag. The vacuum-sealed mushrooms can then be stored in a freezer, where they will retain their flavour and texture for up to 12 months. It is important to only thaw the mushrooms when ready to use, as refreezing can affect their quality.
Fermentation
In addition to preservation, vacuum sealing can also be used as part of the fermentation process for mushrooms. By combining mushrooms with 3% of their weight in salt and vacuum sealing, they can be left at room temperature to ferment. This method amplifies the flavour of the mushrooms as they marinate in their own perfume. Fermented mushrooms can be used in a variety of dishes, such as pierogi or ravioli, adding a unique taste to the recipe.
Storage
Vacuum-sealed mushrooms can be stored in a cool, dry place, such as a pantry or basement. If stored properly, they will retain their potency and flavour for an extended period. Additionally, including silica gel packets in the storage container can further enhance preservation by absorbing any residual moisture.
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Lacto-fermentation
Fermenting mushrooms is an easy process that can be done in 48 hours. However, not all mushroom varieties taste and look good after fermentation, with some becoming mushy and gooey, while others turn too fragile.
To lacto-ferment mushrooms, some recipes suggest pre-cooking the mushrooms by boiling or blanching them. This is because heating the mushrooms first extracts beneficial phytonutrients, which will then combine with the probiotics created through fermentation. However, other recipes suggest that raw mushrooms can be lacto-fermented.
To lacto-ferment raw mushrooms, a Polish recipe suggests using dried mushrooms and layering them with salt, dill, caraway seed, black pepper, and any other desired spices in a jar. The mushrooms should be packed down and then covered with water or mushroom broth. A weight can be placed on top of the mushrooms to keep them submerged. The jar should then be stored in a cool, dark place for four to five days, at which point fermentation should be evident from a tangy flavour and a bit of fizzing. The mushrooms can be left to ferment for several weeks or months, but they should be checked regularly as they will continue to ferment and may attract fruit flies and mould.
Alternatively, to lacto-ferment cooked mushrooms, one recipe suggests boiling the mushrooms and then preparing a brine by boiling water, salt, and sugar. The mushrooms are then drained and placed in a jar with the brine. The jar should be covered and shaken, and then stored at room temperature for 7 to 14 days.
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Health benefits of fermented mushrooms
Mushrooms have been used for thousands of years, especially in Asian countries, and are known to have various health benefits. Modern scientists are discovering fascinating healing properties of mushrooms, with over a hundred species being studied for their potential health benefits.
Fermented mushrooms have been found to have unique health benefits. For example, the Turkey Tail mushroom's mycelium, along with its fermented substrate, has been found to be a valuable nutritional supplement for supporting healthy immune function. Fermented products have been found to exhibit a significant increase in total phenolic content and antioxidant capacity, contributing to reduced cholesterol levels.
The health benefits of fermented mushrooms may extend beyond their basic nutritional composition due to the presence of bioactive compounds and the enhanced bioavailability of certain nutrients. The fermentation process can alter the protein content of mushrooms, with some methods resulting in the breakdown of proteins into amino acids.
Mushrooms are also thought to have anti-cancer properties. They contain beta-glucans, which help fight inflammation and aid the immune system. Additionally, mushrooms contain a type of lectin that can recognize and prevent cancer cells from growing and dividing.
Mushrooms are a good source of dietary antioxidants, which can help neutralize free radicals and reduce the risk of developing health problems related to aging. They are also an alternative source of animal protein, with a high nutritional value, biologically active components, and unsaturated fatty acids, while being low in fat and calories.
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Frequently asked questions
Yes, it is possible to ferment fresh mushrooms. Fermentation is a great way to preserve mushrooms and can be done in just 48 hours.
There are several ways to ferment mushrooms. One method involves vacuum-sealing them with 3% of their weight in salt and leaving them at room temperature. Another method involves using a brine solution with apple cider vinegar and fermented sauerkraut brine to ferment cooked mushrooms.
Fermenting mushrooms can increase their nutritional value by boosting their antioxidant, vitamin, and mineral content. Fermentation also makes mushrooms easier to digest by removing trace toxins and inhibiting the growth of bad bacteria.
