This was our first time fermenting mushrooms and we couldn't be happier with the results. They are soft, tangy and delicious with a similar texture to marinated mushrooms. We've been eating them in salads, on sourdough, with scrambled eggs or just straight out of the jar.
Ingredients for 1 litre/1 quart size jar
1 bag of mushrooms around 400g (we used buttons)
1 clove of crushed garlic
1 tablespoon mustard seeds
1 tablespoon sea salt
2 tablespoons chopped fresh parsley
Filtered water
Instructions
Slice up mushrooms and set aside.
Place garlic, mustard seeds, salt and parsley in the mason jar with about 1/2 a cup of water and give it a good stir.
Pack the mushrooms tightly into the jar leaving about an inch of room at the top. Use your hand to push them down hard as you can so they are tightly packed. (They will try to float up when they ferment so the more you can fit in the better).
Weigh them down with a shot glass or a small dish.
Cover tightly and leave to ferment at room temperature for about 3-4 days.
Have a taste as they ferment and when they are to your liking then transfer to the fridge.
NOTES:
Fermentation time will vary depending on the time of year and the temperature in your home.
Feel free to change it up with the herbs and use what you have on hand or add in a chilli for some spice.