Lactic-acid fermented mushrooms
These garlicy, tangy fermented mushrooms are amazing as a condiment for almost any food or just eaten on their own. The pickling juice can also be used in mashed potates or gravy ffor extra flavour.
Servings 1 jar
Ingredients
- 1 L mushrooms
- 30-40 g salt
- 1 L water
Spices
- 2-3 cloves garlic
- 1-2 bay leaves
- 1 tsp dried thyme
- ΒΌ carrot, sliced
- 5-10 black pepper corns
Instructions
- Dissolve salt in water to make a 3-4 % brine.
- Rinse mushrooms.
- Fill a clean jar with the musrhooms and spices.
- Cover in brine. Make sure the mushrooms are submerged, e.g. by adding a weight on top.
- Let ferment at room temperature for 3-5 days, until slightly sour tasting.
- Serve as a condiment or on their own. Leftover brine can be used in sauces or mashed potatoes.