Fermented Mushrooms: The Forgotten Eastern European Delicacy You’ve Never Truly Tasted
100kcal
Ingredients
STEP 1 – WILD-STYLE SALT FERMENT
- 1-2 lbs Mushrooms
- Natural sea salt (~0.5 tsp per layer)
- Optional: bay leaves, grape leaves, celery leaves
STEP 2 – SEASONED FRIDGE CURE
- Fermented mushrooms (from Step 1, drained)
- 1 small onion, thinly sliced
- 3-4 cloves white onion, thinly sliced
- 3-4 tbsp Fresh dill chopped
- 2-3 tbsp olive oil
- Optional: splash of filtered water to reduce saltiness
Method
Step 1 - Fermentation Instructions
- Clean Mushrooms: Rinse mushrooms well and trim stems if needed.
- Layering: Place a bay leaf or grape leaf at the bottom (optional).
- Add Mushrooms in Layers: After each layer, sprinkle ~1/2 tsp salt.
- Press Down: Gently press mushrooms without breaking them.
- Weight + Cover: Place fermentation weight on top. Cover with lid or cloth.
- Ferment: Leave at room temperature for 3–5 days (cooler = longer).
- Tip: Mushrooms will release a lot of liquid and should be fully submerged in their own brine by day 2. If not, press them again or add a tiny splash of filtered water.
STEP 2 – SEASONED FRIDGE CURE
- Drain Mushrooms: Remove from brine and gently press out excess liquid.
- Pack in Layers: In a clean jar, layer mushrooms, onion, garlic, and dill.
- Top Off: Add 2–3 tbsp olive oil + splash of filtered water if needed.
- Fridge Cure: Let sit in fridge 12–24 hours for full flavor.
- Taste & Adjust: If too salty, add filtered water and wait another 12 hours.
Notes
🌿 Ready to Eat: After curing, they’re tangy, savory, and packed with umami. Keep refrigerated and consume within 2–3 weeks for best flavor.