Delicious fermented and pickled mushroom recipe

I’d love to share a recipe that has been used in my family for decades, passed down from generation to generation and shared with everyone around.

Fermented mushrooms recipe — Family recipe for cooking delicious pickled and fermented mushrooms

What kind of mushrooms suitable for this recipe

Wild picked, home grown or brought from the store — it doesn't matter at all!

Mushrooms for fermentation — Mushrooms prepared for fermentation

This recipe can be used for any edibles that are fermentable: all types of Oysters, Honey Agarics, Chanterelles, Champignons, Penny Bun (Boletus edulis), Blue mushrooms (Gyroporus cyanescens), Slippery Jack (Suillus luteus), Enoki, Straw mushrooms, White Shimeji, Shiitake etc.

Gourmet mushrooms for fermentation — Gourmet mushrooms plate for fermentation: blue oyster, king oyster, white oyster, white shimeji, shiitake, enoki, straw mushrooms

edible mushroom fermentation recipe — Edible mushrooms for fermentation

Ingredients and timing

All you need are 8-10 ingredients, 20 minutes of cooking and 2-7 days of waiting to enjoy perfect mushroom taste and aroma.

Ingredients for mushroom fermentation recipe.jpg — All ingredients for mushroom fermentation recipe

List of ingredients for lightly pickled and fermented mushrooms

Fermented mushrooms ingredients — Ingredients for lighly pickled and fermented mushrooms

Fresh mushrooms – 1 kg
Water – 200 ml
Vinegar*– 2 tablespoons
Salt – 1 tablespoon
Sugar – 1 teaspoon
Black peppercorns (Piper nigrum) – 3-4 pcs.
Clove – 1-2 pcs.
Bay leaves – 3 pcs.
Jamaican peppercorn (Pimenta dioica) – 3-4 pcs. (optional)
Chilli pepper – 1-2 pcs. (optional)

This method is not a “pure” fermentation since I'm going to use small amount of vinegar (distilled white or unfiltered raw apple cider vinegar). In this way mushrooms can still ferment and lactic acid bacteria can survive. However, it will be a hybrid, lightly pickled and fermented, but the taste is amazing!
For TRUE fermentation you should skip using vinegar at all! You'll find real fermentation process in the next section.

Should mushrooms be washed and peeled

Make a quick rinse under running water, but avoid long washing and soaking in water (mushrooms may absorb too much water).

Trim the base of mushrooms, especially if there are pieces of substrate, soil, or sand on them.

I may also peel the stem if there is dirt or substrate on it. It comes off the mushroom with its top tissue easily.

Peeling mushroom stem as cleaning method before cooking

Cleaning and peeling mushrooms for cooking and fermentation

Cooking process for lightly pickled and fermented mushrooms

Chop large mushrooms.

Chop the mushrooms fermentation recipe — Chop big mushrooms

Oyster mushrooms, can simply be split (torn) into pieces. Small mushrooms leave as is. Put them all in a pot.

Mushrooms preparation for cooking and fermentation

Pour clean drinking water into a pot.

pour water - cooking process for mushroom fermentation step by step — Pour water over mushrooms in pot - 200ml per 1 kg of fresh mushrooms

Bring it to boil slowly and continue simmering for 15 minutes on low heat.

Simmer for 15 mins - mushroom cooking for fermentation

At first, it may seem that there is not enough water, but trust me, there is plenty! After a few minutes of cooking, the mushrooms will become denser, and there will be much more liquid in the pot, as the mushrooms release water into the broth.

Mushroom broth 3-5 minutes after starting to boil

Add all the other ingredients and spices: bay leaves, peppercorns, cloves, salt, sugar, and vinegar. If you like spicy flavors, add chili pepper(s).

Add spices - cooking mushrooms - fermentation — Add spices – 3 bay leaves, 2 cloves, and 4-8 pepper corns

Add salt and sugar - mushroom cooking - fermentation recipe — Add 1 tbsp. of salt and 1 tsp. of sugar (I prefer unrefined brown sugar)

Add vinegar - mushroom cooking and fermentation recipe — Add 2 tbsp. of vinegar - better to use unrefined apple cider vinegar

Mix it well and simmer for another 5 minutes.

Boil for another 5 mins after adding spices - mushroom cooking for fermentation

Prepare clean glass jars and transfer mushrooms with hot brine into them (don't drain mushrooms!)

Filling jars with cooked mushrooms for further fermentation — Filling clean glass jars with cooked mushrooms for further fermentation

Put cooked mushrooms with spices, bay leaves, and broth in jar

Fill jars with cooked mushrooms in brine with added spices

Close jars with lids – nylon, silicone fermentation lids, plastic, metal canning lids or mason jar lids. Here I use one-piece twist-off canning lids.

Mushrooms in jars ready for fermentation process — Glass jars with one-piece twist-off lids. Mushrooms are ready for fermentation

Let mushrooms cool to room temperature. Then refrigerate for at least 2 days.

Delicious fermented mushrooms will be ready in 2 days

After 2 days they will be slightly acid, but already ready to eat. Personally, I prefer to keep them for 3-7 days before eating so that they acquire a more sour taste. Take a bite on different days to find the taste that suits you best.

To serve, add any greens like cilantro, onion, parsley, basil, oregano, garlic, and extra virgin oil to taste.

Bon appetit!

Serving suggestion - fermented mushroom recipe

Serving suggestion - fermented mushrooms

How long can you store pickled mushrooms

Life time for such semi-pickled mushrooms (with added vinegar) is up to 1 month after placing in the refrigerator. But believe me, they won’t stay there for such a long time — they will be eaten faster ;)

To store pickled mushrooms for even longer you need to make 20 minutes steam treatment for canning jars and lids. You don’t need a pressure cooker, just use an ordinary pot and strainer or steamer.

Sterilizing jars with steam in a steamer for canning fermented mushrooms — Sterilizing jars and lids with steam in a steamer for canning fermented mushrooms

While sterilizing jars and lids prepare your mushrooms according to the recipes above. Transfer prepared mushrooms in sterile jars and close them with sterile canning lids.

Such treatment for jars and lids also useful for "pure" fermentation method!

Turn the jars upside down (place them on their lids) and let them to cool to room temperature. Then check the lids – they should not leak, and should remain airtight and flat (not warped or bulged).

Preparing fermented mushrooms for long term storage

Now you can store your mushroom jars for up to 1 year in a cool dark place like any other homemade pickles.

Test jars and lids - fermented mushrooms for long term storage

What the heck is real fermentation

In simple words we add salted brine and optionally small amount of sugar to the cooked or blanched mushrooms and reduce or completely remove the air (oxygen). In this way we create favorable conditions for beneficial anaerobic bacteria and Lactobacillus bacteria, which also creates lactic acid and carbon dioxide (CO2) due to consuming sugars from fermented mushrooms and added sugars as well.

Anaerobic bacteria – survive and grow in environments without oxygen, using fermentation or anaerobic respiration for energy.
Lactobacillus bacteria species – facultative anaerobes, can grow with or without oxygen, a common probiotic.

Acid lowers pH and this makes it unfavorable for harmful bacteria. The fermentation process stops completely when all sugars are eaten and then acidity level stabilizes within pH 4.5-3 after 1-2 weeks.

Real fermentation never needs vinegar

Vinegar acidifies the brine and prevents lactic acid bacteria from fermenting. Therefore, the mushrooms will NOT be truly fermented. For true fermentation we use only salt and water, and little sugar (optional) to speed up fermentation.

List of ingredients for true fermented mushrooms

For cooking mushrooms you need:

Fresh mushrooms – 1 kg
Water – 200 ml

For making 2.5–3% brine:

Water (clean filtered chlorine-free)– 1 liter
Salt – 25-30g or 1.5 tablespoons
Sugar – 1 teaspoon (optional) – helps to speed up fermentation process

Additional ingredients:

Black peppercorns (Piper nigrum) – 3-4 pcs.
Clove – 1-2 pcs.
Bay leaves – 3 pcs.
Chilli pepper, garlic and any herbs – optional

Cooking Process

Boil mushrooms for 3-5 minutes.
Drain mushrooms and cool down to room temperature.
Pack mushrooms into a clean jars with added spices and herbs.
Prepare cold brine and pour it in jars with mushrooms. Mushrooms should be completely submerged in brine.
Close the lid and let them ferment at room temperature for 2-7 days.
Store them in refrigerator, when taste is good.

Fermented mushrooms and health concerns

Properly pre-cooked and fermented mushrooms are completely safe.

Fermented mushrooms and their health benefits — Fermented mushrooms create a boost to gut microbiota with beneficial bacteria

They are easier to ingest by stomach, especially if you have issues with chitin indigestion (lack of the chitinase enzyme). That’s why I prefer cooked semi-pickled or fermented mushrooms over frying or stewing.

Eat mushrooms in moderation! Any good product may become tough and unhealthy if you eat it too much.

Moreover, fermented mushrooms as any other fermented products, create a boost to your gut microbiota with beneficial bacteria grown during the fermentation process.

However, while “fermentation” bacteria are beneficial (even for individuals struggling with gastritis or ulcers), such food can cause irritation. The low pH 3-3.5 of fermented mushrooms doesn’t acidify your stomach, but if you have any gastrointestinal diseases, then:

1) stop eating them at all if you feel uncomfortable;

2) don’t eat if fermented foods were excluded from your diet by physician;

3) eat small portions;

4) don’t eat on an empty stomach;

5) start your meal with veggies and plain dishes with healthy fats first (with virgin oils, ghee) – they won’t stop acidity, but the effect feels softer;

6) eat mildly acid mushrooms.

Important! If the jars were not clean enough, or mushroom preparation and fermentation process was not carried out properly, yeast or mold may appear. Yeast is not harmful, but it affects the taste. However, if you notice signs of mold – blue, green, black, or hairy fluffy growth – throw the mushrooms away immediately!

How long can you store fermented mushrooms

3-7 days during fermentation process at room temperature + up to 1 month in the refrigerator.

Bottom Line

Pickling and fermentation are easy cooking methods. Such mushrooms may become a great dish for your gastrointestinal system – easier to digest for stomach and gut boost with good bacteria. However, listen to your feelings!

In case you have a massive harvest or your baskets are overloaded with wild-picked, pickling and fermentation are the alternatives to cooking fresh fungi right away or drying, since you can store such mushrooms from 1 to 12 months.

You are neither a grower nor mushroom hunter? No problem, bring mushrooms from the market and enjoy their taste any season of the year!

Prepare them just for yourself, or introduce freshly pickled and fermented mushrooms to your guests, or give a home-made mushroom jar to your friend with a recipe attached to it :-)

Fermented mushrooms in decorated jar — Fermented mushrooms as a gift

Just to give you an idea. Here are my traditional presents for the sweet ones. You can whip up a gift like this for any holiday or just because you want to share your care and love through such culinary mushroom craft-art.