Pickled Shiitake Mushrooms
Lacto-fermenting mushrooms (pickling them with salt) is a delicious and resourceful way to extend their life, flavor, and bioavailability of nutrients. I've used shiitake mushrooms because they're one of my favorite varieties, and because they're on the sturdier side. I also love the velvety texture that is unique to shiitake mushrooms, but this recipe can be used with any variety of mushroom you can think of. The classic pickling flavors of garlic, black peppercorn, mustard seed, coriander seed, and dill permeate the absorbant mushrooms to create a boldness of flavor that is simply divine!
Equipment
- glass jar (or other non-reactive container) sterilized (I use boiling water)
- pickling weights (I use glass ones, but you could even scrub a large stone from your backyard), sterilized (again, I use boiling water)
Ingredients
- 1 lb shiitake mushrooms (or other variety), stems removed (if they're tough, like shiitake stems can be)
- kosher salt (preferably diamond crystal brand)
- 1 head garlic, tips cut off to reveal the tops of the cloves
- 2 Tbsp chopped dill
- 1 Tbsp mustard seeds
- 1½ tsp coriander seeds
- 1 Tbsp black peppercorns, whole
Instructions
- Bring a small to medium saucepan filled with salted water to a boil. Add the mushrooms and boil for 5 minutes. Remove from the water and place onto a plate lined with paper towel or a kitchen towel.
- In a small bowl, combine the peppercorns, coriander seeds, and mustard seeds. Set aside next to a sterilized jar.
- Add a layer of kosher salt to the bottom of the jar, along with a pinch of the spice/seed mixture. Place a layer of mushrooms over the seasonings, then add a sprinkle of salt and another pinch of the mixture. Repeat until all of the mushrooms are in the jar, topping them off with salt and the rest of the spices and seeds. Tuck the head of garlic into the jar among the mushrooms so that it's nestled nicely about halfway down.
- Sprinkle the chopped dill over the top and place the weight (or weights, depending on how much space you have left) into the jar and seal tightly. Place in a cool, dark place (like a pantry).
- After 24 hours, the jar should be wet inside from the salt drawing moisture out of the mushrooms. If the jar isn't filled with mushroom water, top it off with brine made by mixing 1 Tbsp kosher salt for every 1 cup of water. Reseal the jar and let it sit in a cool, dark place for another 3 days, "burping" it, or releasing air from the jar, daily.
- Once the mushrooms have fermented, store the entire jar and its contents (including the brine) in the refrigerator. They will keep for several months.
- Before serving, soak the mushrooms you plan on serving in fresh water for 1-3 minutes, depending on how salty you want them (the less time you soak it, the saltier the mushrooms will be). Serve cold or at room temperature as a appetizer, side, or even as a snack!