Fermented shiitake mushrooms

Fermented shiitake mushrooms

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Mushrooms have an ability to satisfy in the same way that meat can and, like meat, they are completely transformed when cooked and bring an intensity that other vegetables lack. Fermentation is something of a revelation in terms of its effect on taste and texture with fruits and vegetables. I love shiitake for their intense savoury smell when raw and also their robust texture. The magic of fermentation turns them into an intensely savoury umami bomb.

Ingredients

Quantity Ingredient
12 shiitake mushrooms
1 litre filtered water
1 slice sourdough bread

Method

  1. Put the mushrooms in a container and add the filtered water to just cover them.
  2. Weigh the mushrooms and water and add 2% of the total weight in salt (less the weight of the container).
  3. Add the bread to the mushrooms and water and cover with baking paper.
  4. Use a plate to weigh the mushrooms down to ensure they remain submerged in the water while fermenting.
  5. Leave at room temperature for 5–7 days. The time will vary depending on the size of the mushrooms. Larger mushrooms will take longer to ferment.
  6. Once the mushrooms have taken on a pleasant sour taste, remove the plate, baking paper and sourdough bread and discard the paper and bread.
  7. To serve, bring the mushrooms to room temperature in the fermenting liquid. If the mushrooms are exposed to air for too long they will oxidise.
  8. Store in the refrigerator in the fermenting liquid. They will keep for 3–4 weeks.

Note

  • Serve as an able partner to meat and fish or thinly sliced with grilled mushrooms.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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