Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (2024)

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4.91 from 10 votes

By Hank Shaw

January 31, 2013 | Updated June 06, 2022

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Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (2)

If you think fermented mushrooms sounds, well, unappetizing, think again. Walk with me a moment…

Every time I take a newcomer out mushroom hunting, we come across various quasi-edible mushrooms, notably members of the russula family. “Are these edible?” they ask. Well… the Russians eat ’em, I’ll say, usually salted and then pickled. Even the well-named “emetic” russula mushrooms can be rendered edible by this method, I’ll say.

“Well, are they good that way?” That’s when I hadto admit that um, well, actually I’d never done it.

Now I have. Turns out fermented mushrooms is a popular way to preserve them all over the Slavic world, but I’d always been a little leery of it for vague reasons, mostly having to do with fears of listeria or heat-volatile mycotoxins that salting won’t denature.

A little research turned up that there indeed have been several poisonings related to the Russian method of salting mushrooms. Even my colleague Sandor Katz in his mega-awesome book The Art of Fermentationhesitates when writing about lacto-fermented mushrooms.

Because so little research has been done on mushroom fermentation, I would recommend cautious experimentation.

Not exactly a ringing endorsem*nt from the usually enthusiastic Katz.

I knew about a Russian salted mushroom recipe before I read Katz’s book, and in fact he cites it: It’s from Anne Volokh’s The Art of Russian Cuisine. I started with that recipe.

But which mushrooms to use? I didn’t want to start with russulas. But I didn’t have to. As it happens, there is another mushroom that is prized for this method above all others: Lactarius deliciosus, the saffron milk cap.

Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (3)

Mostly I find this mushroom after its aged to the point of nastiness. When they get old or are bruised, this mushroom stains puke green. Blech. But fresh and young, they are a sunny, welcoming orange with pretty concentric rings on their caps. Eaten like a regular store-bought mushroom, however, saffron milk caps are pretty disappointing: They are grainy and not terribly flavorful. Maybe they’d improve once salted down?

Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (4)

So one day, after I came home with a pound or so of pretty milk caps, I made Volokh’s recipe. You basically salt down the mushrooms with garlic and other spices, then put a plate over them and weigh it down. Doing this squashes the mushrooms and that, combined with the salt, pulls out their water and forms a brine. They then ferment for a week or two before you eat them.

I did this, but the first thing I noticed was that the mushrooms turned a dingy brown.

I was still pretty leery of them, so just to be sure I boiled some brine and poured the boiling brine over the mushrooms. There they sat in my fridge uneaten. A few days later, I bought another book, Polish Heritage Cookery. Paging through it, I noticed that it too had a salted mushroom recipe, grzyby kwaszone. Unlike the Russian version, this one requires you to boil the mushrooms for a few minutes first. Aha! This seemed far more sensible.

So I went out and got some more milk caps. This time, when I boiled them, their pretty orange color held! I fermented them in the same way as I did with the Russian ones, but once these were done they kept their color. I don’t know if it was the color or the boiling that made me want to eat these mushrooms, but I suddenly felt more at ease.

Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (5)

Slavs typically eat their salted mushrooms with bread and vodka. I know, this must shock you, but really, they do drink vodka on occasion. So I got some good rye bread and poured myself a shot of vodka. Here goes…

Wow! While the grainy texture of a sautéed saffron milk cap is nasty, once salted and fermented, the texture become meaty and pleasant. You can definitely taste the garlic and juniper, but the mushrooms were salty. Really damn salty. Volokh says they are often soaked in fresh water for a few minutes before they’re eaten, and I see why.

Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (6)

Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (7)

Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (8)

This recipe is definitely worth trying, especially if you combine the mushrooms with good dark bread and some beer, vodka or akavit.

Na zdrowie!

4.91 from 10 votes

Polish Fermented Mushrooms

I think it is pretty much impossible to buy Lactarius deliciosus, but the Russians and Poles also use porcini, honey mushrooms, chanterelles, russulas and, yes, regular button mushrooms. Not sure why, but most sources say to ferment only one variety of mushroom per batch. I pickle my mushrooms in a one-gallon stoneware crock, but you could use any non-reactive container. Store them in brine in a quart mason jar in the fridge for several months.

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Course: Appetizer

Cuisine: Polish

Servings: 10

Author: Hank Shaw

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Ingredients

  • 3 to 4 pounds fresh mushrooms, cleaned and stems removed
  • Kosher or pickling salt
  • 6 to 10 juniper berries, crushed (optional)
  • 1 teaspoon dried dill, or 2 tablespoons fresh
  • 1 teaspoon caraway seed
  • 2 teaspoons cracked black pepper
  • 2 garlic cloves smashed

Instructions

  • Boil the mushrooms in salted water for 5 minutes. Drain and let them cool in one layer on a paper towel or tea towel.

  • Mix all the herbs and spices in a small bowl. Lay down a thin layer of pickling or kosher salt at the bottom of a crock or other non-reactive container, then lay down a layer of mushrooms. Sprinkle with some of the herbs and spices. Add a bit more salt. Keep layering like this until you have all the mushrooms in the crock. Finish with another layer of salt.

  • Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place (no need to refrigerate) for 4 days. After the first day, check to see that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting.

  • After 4 days, move the mushrooms and brine and spices to clean Mason jars and refrigerate. They will keep for several months.

Notes

Note that prep time does not include fermenting time.

Nutrition

Calories: 33kcal | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 615mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

Categorized as:
Appetizers and Snacks, Eastern European, Featured, Foraging, Mushrooms, Preservation Recipes, Recipe

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Fermented Mushrooms Recipe - Polish Salt Pickled Mushrooms (2024)

FAQs

How long should you ferment mushrooms? ›

Fermentation is usually carried out at a temperature of 18 to 26 °C for a period of several to 30 days. Mushrooms fermented at a lower temperature (around 20 °C) have been reported to have better quality. If the final product requires longer storage, the safest length of time would be a ferment of +18 days.

How do you preserve mushrooms in salt? ›

Quickly blanch prepared mushrooms and allow to cool. Combine mushrooms and salt in a bowl at a ratio of 100g salt to 600g cooked mushrooms. Stir to combine. Transfer mushrooms and salt to glass jars, pack tightly, and store until needed in a cool, dark place.

What is the pH of fermented mushrooms? ›

The pH value in other fermented mushroom species has been reported to range from 3.3 to 4.6 and depends on, e.g., the fermentation temperature, the amount of available carbohydrates, or the additives used in the fermentation process [6].

What do fermented mushrooms taste like? ›

I like to describe the flavor as something like a marinated mushroom on ecstacy. It is like an overwhelming flavor of happy umami with a little bit of funk. All the flavors that you would marinate with: salt, smoke, sweet, and aromatics. The fermentation adds a slight tang and underlying complexity of flavor.

Can you ferment for too long? ›

If you leave the beer too long you have a higher chance of the yeast cells starting to break down in your beer (autolysis). This breaking down of cells releases the contents of the cells into your beer (this can include off flavours processed by the yeast).

How many hours required for fermentation? ›

The length of fermentation time greatly depends on the ambient temperature. In warmer climates, the batter ferments faster, typically within 6 to 8 hours, while in colder environments, it might require up to 12 hours or more.

How long to soak mushrooms in salt? ›

This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes. If you soak them overnight, it damages the flavor of the mushrooms, adds too much salt water, and leaves them soggy. 4 minutes is all you need.

What does salt do to mushroom? ›

Should I salt the mushrooms before cooking them? Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy. We want a nice meaty delicious bite to them with color and texture, so salt at the end always.

How long should you soak mushrooms in saltwater? ›

Kerner recommends rinsing your morel mushrooms under cold water, slicing them in half, and then soaking them in salt water. The salt water soak should last for about five minutes, but feel free to add a few more minutes to the soaking time if the mushrooms are really dirty.

Can I eat fermented mushrooms? ›

This suggests that mushroom mycelia can be used as food and nutritional supplements for their health benefits. Secondly, mushroom fermentation can produce bioactive metabolites, which have medicinal and nutraceutical properties.

At what pH does fermentation stop? ›

Although fermentation will never stop under favor- able conditions, the process may become extremely slow and require special facilities to allow the food to ferment for long periods. The yeast cells used in fermentation can tolerate a pH of 4.0 to 8.5 but work best when the pH is between 4.0 and 6.0.

What fungi are in fermented foods? ›

Fungi have been used traditionally to produce various fermented foods and beverages [16]. Traditional fermentation processes that involve fungi and yeast include producing soy sauce, miso, tempeh, mold-cheeses and beverages such as beer, wine and spirits.

How long pickled mushrooms last? ›

Keep pickled mushrooms in an airtight container or jar in the refrigerator for up to two weeks. Alternatively, you use a water bath to can your pickled mushrooms, then store them in a cool, dry spot indefinitely.

Which mushroom taste more like meat? ›

Shiitake mushrooms, native to East Asia, are renowned for their rich, umami flavor. They also have a distinct smoky note that enhances any dish they're added to. Their meaty texture makes them an ideal substitute for meat in a variety of vegan recipes, from stir-fries to soups.

What is the strongest tasting mushroom? ›

Maitake. Also called Hen-of-the-wood, this is pound-for-pound the most flavorful mushroom around.

Can fermentation be done in 3 days? ›

For most beer the major part of the fermentation is done within 3 days of the first signs of vigorous fermentation. The rest is just conditioning. For a big beer it'll take longer.

Can you simmer mushrooms too long? ›

According to America's Test Kitchen (via Splendid Table), mushrooms only need five minutes of cooking in order to get tender. After that point, you can realistically remove them from the heat. If, however, you choose to continue cooking your mushrooms, or simply lose track of time, nothing much will happen.

How many days does it take to ferment? ›

Unlike the typical four to seven days the primary fermentation takes, the secondary fermentation will usually last anywhere from one to two weeks depending on the amount of nutrient and sugars still available. So as you can start to see, the secondary fermentation is much slower with less activity at any given time.

How do you know when mushrooms are done? ›

Cook the mushrooms until browned and reduced by half.

Reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots, 5 to 8 minutes more.

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