Fermented Mushrooms with Garlic and Rosemary

Can You Ferment Mushrooms?

Over the years, many people have asked me if making fermented mushrooms is possible. The simple answer is yes! However, I do not recommend wild fermentation. Wild fermentation is when you add vegetables to a salt brine and allow the wild microbes on the surface of the vegetables to facilitate fermentation in an anaerobic environment.

Instead, I recommend a unique fermentation process that I call wild heirloom culturing. It’s a type of lacto fermentation process I came up with to ferment higher-sugar vegetables.

What is Wild Heirloom Culturing?

This method employs fermented sauerkraut brine (or any fermented vegetable brine; brine is the liquid in a jar of already fermented vegetables) and apple cider vinegar to ferment fresh vegetables. The wild heirloom cultures found in the fermented brine ferment the vegetables.

This fermentation method is more similar to yogurt fermentation than to something like sauerkraut fermentation… and it’s very similar to refrigerator pickling, but this recipe has beneficial microbes included.

Fermented Mushrooms

Certain mushrooms naturally contain a lot of fermentable sugars called FODMAPs. If you try to wild ferment high FODMAP fruits or vegetables, it usually leads to alcohol fermentation instead of lacto fermentation.

So if you can ferment in already acidic brine with many Lactobacillus already present, you can skip the first two stages of wild fermentation (you know, the part with all the bubbles). Lactobacillus bacteria only make lactic acid; they can’t make alcohol. So the mushrooms still ferment, but only the desirable fermentation occurs.

I’m not saying it’s impossible to wild ferment mushrooms in a salt brine. However, it is difficult and not consistently successful. Oftentimes, it ends up quite gross.

Other high FODMAP vegetables that can be difficult to wild ferment include garlic, onions, asparagus, artichokes, beets, and zucchini. Again, it’s not impossible to wild ferment these. It’s simply easier and tastier to use wild heirloom culturing.

Lacto Fermented Mushrooms

Another reason we want to use wild heirloom culturing for lacto-fermented mushrooms is that we must boil the mushrooms first. Since we boil them, there won’t be any wild microbes on the mushrooms left to start the fermentation.

So we rely on the microbes in fermented sauerkraut brine and apple cider vinegar to ferment the cooked mushrooms.

How to Ferment Mushrooms

You can try different mushrooms for this recipe, but I highly recommend baby portobellos; that’s what is pictured here. Here are all the types of mushrooms I recommend trying in this recipe:

• baby portobellos
• shiitake
• enoki
• button
• oyster

Fermented Mushrooms supplies

Supplies you need to ferment mushrooms:

• 16 oz Wide Mouth Mason Jar
• Fermentation Weight to fit your mason jar
• Standard Metal Mason Jar Lid (this can rust in the presence of salt)
• OR Rust Free Plastic Lid
• Unrefined Sea Salt
• Scale
• Mixing Bowl 
• or you can use a Weck Jar

Fermenting Mushrooms

These fermented mushrooms are very easy to make. Since they are made with already fermented vegetable brine and apple cider vinegar, not much can go wrong. You need to remember a few things:

• Keep your fermenting mushrooms at a temperature between 70-80 degrees F. Keep out of direct sunlight
• Since this is a fermentation with added cultures from the sauerkraut brine, you only need to ferment the mushrooms for a short time.
• Keep refrigerated and consume within six months for full probiotic benefits!

More Fermentation Recipes to Try

• Fermented Quick Pickled Red Onions
• Homemade Fire Cider Tonic with Turmeric and Ginger
• Turmeric Napa Cabbage Sauerkraut

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Fermented Mushrooms with Garlic and Rosemary

Learn how to make the most delicious fermented mushrooms with garlic and rosemary. Fermenting mushrooms is easy! You can ferment mushrooms in just 48 hours with this simple method.

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• Prep: 10 minutes
• Cook: 5 minues
• Total Time: 0 hours

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Ingredients

• 250 grams mushrooms, raw
• 115 grams (1/2 cup) white vinegar, 5% acidity
• Water
• 100 grams apple cider vinegar, 5% acidity
• 200 grams sauerkraut brine
• 1 sprig rosemary, fresh
• 1 tsp oregano, dried
• 1 tablespoon garlic, minced
• 5 grams sea salt* (see notes)

Instructions

1. Wash mushrooms well in warm water, removing any dirt.
2. Add the mushrooms to a pot with enough water to submerge them. They will float, but there should be enough water in the pot to press them all under the water.
3. Add the white vinegar.
4. Bring the mushrooms to a boil for 5 minutes, then drain immediately.
5. Allow the mushrooms to cool to room temperature.
6. Add the mushrooms, salt, rosemary, oregano and garlic to a clean glass jar.
7. Top with the sauerkraut brine and apple cider vinegar.
8. Close the jar with a lid and shake until it is well mixed.
9. Allow the mushrooms to culture at room temperature for 48 hours.
10. Refrigerate immediately and keep refrigerated.

Notes

• this recipe at 1x works best in a 16 ounce jar.
• You can leave the salt out for a lower sodium option. With the salt included the saltiness level is similar to brined olives.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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