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Fermented mushrooms

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Ingredients for 1 servings:

  • 500 g mushrooms, small
  • 1 tbsp, heaped mustard seeds, yellow
  • 1 bay leaf
  • 3 garlic cloves
  • 4 sprigs of dill
  • 1 tsp long pepper
  • 20 g uniodized salt
  • 1 liter of water (spring water)

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Clean the small mushrooms and remove the stems. Peel the garlic. Place all ingredients in a fermentation pot and cover with salted water. Let it rest for 2 weeks. Then transfer to a clean jar. The mushrooms should also be covered with salted water in the jar. Refrigerate. Tip: Perfect as an appetizer or with mezze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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