Michael Davis
Fermented multi-mushroom is a flavour-enhancing food that can be made at home. It is created through a process of lacto-fermentation, which involves the use of lactic acid bacteria to preserve and protect the mushrooms from harmful bacteria, as well as enhancing their flavour and structure. The process is similar to that used to make sauerkraut and involves adding salt to the mushrooms, sealing them in a jar or vacuum-sealed bag, and allowing them to ferment for a week or more. The resulting mushrooms have a salty, tangy taste and can be used in various dishes, such as pierogi or powdered on devilled eggs and salads. The liquid produced during fermentation is also valued for its flavour. Fermentation can increase the levels of umami in mushrooms, enhancing their savouriness and depth of flavour.
| Characteristics | Values |
|---|---|
| Fermentation type | Lacto-fermentation |
| Fermentation process | Salt combined with an anaerobic environment |
| Fermentation time | 48 hours to several months |
| Mushrooms | Any mushroom can be fermented, but dense mushrooms like shiitake and saffron milk cap work best |
| Salt | 2% of the weight of the mushrooms |
| Other ingredients | Water, herbs, dill, caraway seed, black pepper, garlic, rosemary, oregano, apple cider vinegar |
| Taste | Umami, funky, salty, sour, sharp, tangy |
| Uses | Ravioli, pelmeni, pierogi, sprinkling on deviled eggs, salads, etc. |
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What You'll Learn
Fermentation methods: Lacto, Koji, wild yeast, primitive
Fermentation is one of the oldest methods of food processing, with the ability to enhance flavour, improve preservation, and increase nutritional value. Here is a detailed overview of the fermentation methods you mentioned:
Lacto Fermentation
Lacto-fermentation is a traditional food preservation technique that uses lactic-acid-producing bacteria to break down sugars and inhibit the growth of harmful microorganisms. This process creates an acidic, low-oxygen environment that promotes the growth of good bacteria. It results in an extended shelf life, reduced food waste, and distinctive flavours and textures. Examples of lacto-fermented foods include yogurt, sauerkraut, kimchi, and pickles. The process can be as simple as submerging a food containing lactic acid bacteria, such as cabbage or cucumber, into a brine of water and salt.
Koji Fermentation
Koji is not a yeast but rather cooked rice and/or soybeans that have been inoculated with a fermentation culture, Aspergillus oryzae. This culture is prevalent in Japan, where it is used to make popular foods like soy sauce, miso, mirin, and sake. The process involves adding the Aspergillus culture to steamed rice or soybeans and placing the mixture in a warm and humid environment for up to 50 hours. During this time, the culture breaks down carbohydrates and proteins, releasing amino acids, fatty acids, and simple sugars that add flavour and depth to the final product.
Wild Yeast Fermentation
Wild yeast, also known as indigenous or natural yeast, has been used for thousands of years in winemaking. When grapes are harvested, they are covered with various biological organisms, including wild yeast. This yeast consumes the natural sugars in the grapes, initiating the fermentation process and transforming the grape juice into wine. Winemakers have differing opinions about using wild yeast due to its unpredictable nature. However, it is favoured by some for its ability to completely ferment all the sugar in grape juice and its tolerance of high alcohol levels.
Primitive Fermentation
Primitive or traditional fermentation is a simple and ancient method of transforming food using microflora, which are tiny invisible organisms. It was likely discovered by early nomads who observed how their food changed under certain conditions, such as storing milk in a pouch made from an animal's stomach. Over time, they learned to create the right conditions to encourage fermentation, enhancing flavour and texture, improving preservation, and increasing nutritional value.
These fermentation methods, each with its unique characteristics and applications, contribute to the diverse world of food processing and preservation.
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The science behind it: Umami, lactic acid, microbes
Fermented multi-mushrooms are created through a process of microbial fermentation, which enhances their nutritional composition, flavour, and health benefits.
Umami
The umami taste of mushrooms can be significantly enhanced by fermentation. Umami peptides are formed during the fermentation process, which are responsible for the umami flavour. The shiitake mushroom, in particular, has been found to have its umami flavour enhanced by Lactobacillus plantarum, a lactic bacterium that increases the content of amino acids in food. This bacterium is also commonly used in the fermentation of other foods such as wine and Chinese liquor.
Lactic Acid
Lactic acid fermentation is a traditional method used to preserve the fruiting bodies of edible mushrooms. It is a process carried out by lactic acid bacteria, which transform sugars into lactic acid. This acid not only preserves mushrooms by protecting them from bad bacteria but also enhances their flavour and structure. Lactic acid fermentation increases the antioxidant properties of mushrooms and their phenolic acid content. This type of fermentation improves the overall nutritional quality of mushrooms, making them a more valuable dietary source.
Microbes
The microbial diversity in mushroom fermentation involves a variety of fungi, bacteria, and yeast, each contributing unique characteristics to the final product. Proper post-harvest handling practices, such as rapid cooling and controlled atmosphere storage, are essential to extending the shelf life of edible mushrooms and preventing microbial contamination. The use of specific starter cultures with desirable qualities, such as microbes with no decarboxylase activity, can also enhance the quality of the fermented mushrooms.
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Preparation: Boiling, freezing, vacuum sealing, brining
Fermented multi-mushrooms are created through the process of lacto-fermentation, which involves adding salt to the mushrooms to create an environment conducive to the growth of good bacteria. This process also produces lactic acid, which acts as a preservative and enhances the flavours and textures of the mushrooms.
Boiling
It is important to note that boiling mushrooms before fermentation is generally not recommended as it can result in the loss of flavourful solutes into the water. However, for certain mushroom species with water-soluble toxins, such as Amanita muscaria and Gyromitra, boiling prior to fermentation is essential for safety.
Freezing
Freezing mushrooms before fermentation is a technique suggested by some sources, particularly when using white button mushrooms. Freezing ruptures the chitin cell walls, allowing the mushrooms to release more liquid during fermentation, which is often desired. However, freezing does not kill bacteria, but rather inactivates it, and may not significantly impact the fermentation process.
Vacuum Sealing
Vacuum sealing is another method utilised in mushroom fermentation. This technique helps prevent mould growth by creating an oxygen barrier. However, it is important to ensure proper sealing to avoid air and moisture transmission, which can lead to a loss in potency over time.
Brining
Brining is a common technique used in mushroom fermentation, where salt is added to the mushrooms via a saltwater solution. This method helps create an anaerobic environment that promotes the growth of beneficial bacteria and inhibits the growth of undesirable microorganisms. The concentration of salt in the brine can vary depending on the desired fermentation speed and specific recipe requirements.
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Taste and texture: Salty, funky, mushy, stinky
Fermented multi-mushrooms have a strong taste and smell, with a salty, funky, mushy, and sometimes stinky character. The flavour and aroma of the mushrooms are enhanced by the fermentation process, which also increases the nutritional content and bioavailability of the mushrooms. The process introduces unique flavours, aromas, and textures, creating a rich sensory experience.
The taste of fermented mushrooms is often described as "funky", with a strong umami flavour. The specific type of mushroom used in fermentation influences the resulting flavour profile. For example, oyster mushrooms have a blue cheese-like funk, while shiitake mushrooms are sharper and tangier. The liquid produced during fermentation is particularly flavourful and can be used to enhance dishes.
The texture of the mushrooms becomes soft and mushy after fermentation. This allows them to be easily pureed or blended, creating a paste or powder that can be used as a flavour enhancer. The puree has a salty and funky taste, with a strong mushroom flavour. The powder can be sprinkled on dishes like devilled eggs or salads to add a savoury boost.
The fermentation process also affects the texture of the mushrooms, making them softer and more pliable. This can be advantageous for certain culinary applications, such as stuffing or fillings. For example, fermented mushrooms can be paired with potato and cheese to create a crispy fried pierogi, where the soft texture of the mushrooms complements the other ingredients.
The saltiness of fermented mushrooms is a key characteristic, and the amount of salt added during the fermentation process directly impacts the final product's saltiness. Generally, a ratio of 2% salt to the weight of the mushrooms is recommended for effective fermentation. However, the specific saltiness can be adjusted to suit personal preferences or the requirements of a particular recipe.
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Recipes: Ravioli, pierogi, powder, garlic and rosemary
Fermented multi-mushrooms are made through a process of lacto-fermentation, where mushrooms are combined with salt and sealed in a jar for a week. The result is a bag of salty, pickled mushrooms with a strong-smelling liquid. The flavour of the mushrooms varies depending on the type of mushroom used. Oyster mushrooms, for example, have a blue cheese-like flavour, while shiitake mushrooms are sharp and tangy.
Recipes
Ravioli
A ravioli recipe that uses fermented multi-mushrooms can include a mixture of inexpensive mushrooms such as baby bella, shiitake, and white button mushrooms. The mushrooms are cooked down, minced, and combined with dry marsala wine, mascarpone, and Parmesan cheese to create a rich, deep taste. The filling can be made 1-2 days in advance and chilled until ready to be spooned into fresh, homemade pasta rolled into thin sheets.
Pierogi
Pierogi is a type of Eastern European dumpling that can be filled with mushrooms. To make mushroom pierogi, you can use a variety of edible mushrooms, such as morels, dryad's saddle, porcino, pine spikes, or chanterelles. The pierogi can be boiled until they float and then fried in butter. They are best served with caramelized onions, sour cream, and dill.
Powder
To make a fermented mushroom powder, puree fermented mushrooms and smear them onto parchment paper. Dehydrate the puree at 150 degrees Fahrenheit for about 6 hours, or until it becomes a brittle sheet. Grind the sheet into a powder using a mortar and pestle. The powder can be sprinkled on various dishes, such as deviled eggs or salads, to add a salty, funky, mushroomy flavour.
Garlic and Rosemary
To make fermented mushrooms with garlic and rosemary, add mushrooms, salt, rosemary, oregano, and garlic to a clean glass jar. Fill the jar with sauerkraut brine and apple cider vinegar, close the lid, and shake well. Let the mushrooms culture at room temperature for 48 hours, then refrigerate. This method is similar to yogurt fermentation and refrigerator pickling, and it ensures that only desirable fermentation occurs.
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Frequently asked questions
Fermented multi mushrooms are mushrooms that have been preserved using a lacto-fermentation technique. Lactobacillus, a common bacteria, is used to turn sugars into lactic acid, which preserves the mushrooms and protects them from bacteria.
Fermented multi mushrooms can be made in a few different ways. One method involves adding mushrooms to a pot of water and bringing it to a boil for five minutes. After draining the water, the mushrooms are then added to a jar with salt, rosemary, oregano, garlic, sauerkraut brine and apple cider vinegar. The jar is then shaken and left to culture at room temperature for 48 hours.
Fermented multi mushrooms are a great way to preserve mushrooms and enhance their flavour. The fermentation process also increases the levels of umami—one of the five main tastes—by breaking down proteins and creating a depth of flavour.
