How To Make Lacto-Fermented Mushrooms
Lacto-fermented mushrooms are the BOMB! Fermented mushrooms taste great on scrambled eggs, salads, and sides to any dish. Not to mention, it is an extremely easy recipe to make. You can save time using store-bought sliced mushrooms and a packaged pickling spice.
Put all the ingredients in a jar or fermentation crock, top with a fermentation weight, and then wait for up to four days. Give them a quick taste test and pop them in the fridge when they have reached your desired flavor.
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Last update on 2025-05-18 / Affiliate links / Images from Amazon Product Advertising API
What do Lacto-Fermented Mushrooms Taste Like?
Lacto-fermented mushrooms have an earthy flavor as well as salty and savory that comes through and, of course, a little funkiness from the ferment. The intense flavor can be used as a next-level umami pop in any dish.
Lacto-Fermented Mushrooms
Lacto-fermented mushrooms are the BOMB! Fermented mushrooms taste great on scrambled eggs, salads, and as a side to any dish. Not to mention, it is an extremely easy recipe to make.
Ingredients
- 3 cups mushrooms like Shiitake, Oyster, Saffron milk caps, Porcini, Chanterelle, Cremini, buttons, and Shimeji are great for fermenting.
- Water (filtered or chlorine free water for the best results)
- Good-quality non-iodized salt
- 1-2 Garlic cloves
- Tannin-rich leaves (grape, cherry, oak, or green tea)
- Spices (dill, fennel, coriander, and crushed red pepper flakes) or your favorite pre-packaged pickling spice.
Instructions
- Wash the mushrooms, removing any dirt. Slice any larger mushrooms so they are all in bite-sized pieces.
- Boil a large pot of water and simultaneously heat a kettle.
- Blanch the mushrooms in the boiling water for 2 minutes. Drain and let cool.
- Take a large jar and place tannin-rich leaves, spices, and garlic at the bottom.
- Make a 3% salt brine, for example, 30g of salt to 1000 ml (one liter) of water. Add a little boiling water to the salt to help it fully dissolve, then add the rest of the water cold. Stir until all salt is dissolved.
- Take a handful of mushrooms, squeeze to release the water, and pack them all into the jar.
- Cover them with salt brine. Place a fermentation weight on top to submerge the mushrooms in the brine. Loosely screw the lid on.
- Keep the jar at room temperature for 7-10 days, with a plate underneath to catch any liquid.
- Check daily, gently shake the jar, and confirm that the mushrooms remain submerged in the brine.
- After a week, taste your mushrooms. They should be tangy, slightly sour, and delightfully salty. Let them ferment for an additional 1-2 days, especially in cooler climates.
- Once they reach the desired taste, refrigerate the mushrooms. Before using them in recipes, rinse off any excess salt and savor the incredible flavors you've created.
What kind of mushrooms can you ferment?
Porcini, Chanterelle, Shiitake, Cremini, buttons, Shimeji, and Oysters are all great. Many wild mushrooms are good for fermenting too. Just make sure you know they are safe to eat before using them. Firm and dense mushrooms are the best choices.
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