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Fermented Mushrooms with Herbs (Probiotic Pickled Mushrooms)

Learn how to make the most delicious fermented mushrooms with Italian herbs. Fermenting mushrooms is easy! You can ferment mushrooms in just 72 hours with this simple method using leftover sauerkraut brine. 

  • Prep: 10 minutes
  • Total Time: 72 hours 10 minutes

Ingredients

  • 450 grams mushrooms, blanched (about 500 grams fresh)
  • 200 grams leftover sauerkraut brine (from fully fermented sauerkraut)*
  • 130 grams vinegar (5% acidity)
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil

Instructions

  1. Blanching mushrooms can change their density. So the fresh mushroom weight doesn’t always equal the blanched weight. I suggest starting with about 500 to 600 grams of fresh mushrooms. 
  2. Optional: before you get started, place the fresh mushrooms in some direct sunlight for about 30 minutes to increase the Vitamin D levels! 
  3. Wash mushrooms well in cool water, removing any dirt. Cut them into quarters or halves
  4. Add the mushrooms to a large bowl.
  5. Bring some water to a boil, enough to cover the mushrooms. 
  6. Once your water is boiling, pour it over the mushrooms to blanch them. Leave them in the hot water for about three to five minutes.
  7. Strain off the water through a colander and let the mushrooms cool to room temperature.
  8. Pack the mushrooms and spices into a clean glass jar. Depending on the mushroom type and size, you may need to squeeze them and pack them into the jar to fit. 
  9. Mix the sauerkraut brine and vinegar, then pour it over the mushrooms to cover, leaving some room to place your fermentation weight. (You may have some left over). 
  10. Place a fermentation weight in the jar to keep the mushrooms submerged. Close the jar with a rust-proof lid.
  11. Allow the mushrooms to culture at room temperature for about 72 hours, then you can remove the fermentation weight and refrigerate. (You will notice the mushrooms contract and shrink up a bit in the acidic brine). 
  12. If you love this recipe, please leave a five-star review below!

Notes

  • At 1x, this recipe works best in a 32-ounce jar.
  • Only use mushrooms that are safe to eat, obviously. Never ferment or consume unidentified mushrooms, obviously. 
  • I suggest using baby bella and shitake mushrooms, but any edible mushrooms should work. 
  • Add in two chopped garlic cloves for more flavor! 
  • All of my sauerkraut recipes produce a lot of brine. After you eat your sauerkraut, save the brine for this recipe. You can also use leftover fermented pickle brine. 

Did you make this recipe?

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

Find it online: https://cultured.guru/blog/fermented-mushrooms-with-garlic-and-rosemary