Aktualisiert: 25. Apr.
Mushroom fermentation is an art of preservation that has a long tradition in countries in which mushroom picking has been or still is a part of their culture.
So it is still popular in Central and Eastern Europe, and in Russia. This is the third way of mushroom preservation, with two other being - drying and pickling in a vinegar based brine.
The fermentation process is relatively easy. Much more difficult is the sourcing, i.e. mushroom picking, as you really need to know what you are doing.
When there's a over abundance of mushrooms, some of them end up being fermented.
Here, we have a beautiful cluster of so called Dark Honey Mushrooms (Armillaria ostoyae).
There are many types of Honey Mushrooms and they are all well suited for fermenting.
Another good thing about those mushrooms is - when you find them, you find enough for few jars without spending too much time on walking and looking.
So, here we have our loot that has to be looked through and washed.
Once that is done, those mushrooms need to be blanched in hot water, just like many other types of mushrooms..
So we drop them into hot and salted water.
And we bring the water to a boil.
Next we strain the water and we let the mushrooms cool off.
At this point we season our mushrooms with unrefined salt.
And when they are at room temperature, we add sliced onions, garlic and few bay leaves.
We mix all the ingredients together and we adjust the liquid. If the mixture is too dry, we add some filtered water.
Next, the whole thing goes into jars. It is important to add some raw ingredients like onions and garlic. They serve as food for bacteria, as the mushrooms are already cooked.
To help the Lactobacillus bacteria even more, we have another trick. We take a raw apple and we blend it with some liquid from a previous vegetable fermentation (like Sauerkraut, Dill Pickles, etc)). T
This will not only provide extra lacto bacteria, but it will also give them more stuff to feed on.
That blended mixture can be added earlier, or like here, you can top the jar with it.
And now the jar is full.
Next, we close the jar and we shake it gently so that the liquid distributes better in our jar.
Now all we need is time...
A couple of days later....bubbles, I see bubbles!
It looks like our mushrooms are trying to escape...
And once we pushed them back in...
About a month and a half later - jarring time:
Ingredients: Honey Mushrooms, Onions, Garlic, Filtered & Revitalized Water, Dill Pickle Juice, Salt, Apple, Bay Leaves