Lacto Fermented Oyster Mushrooms | Full Recipe

A delicious, beginner friendly way to enjoy oyster mushrooms with a kick of chilli and aromatic fermentation. This technique is a great way to infuse layers of depth into mushrooms before frying or grilling them on a BBQ, or dipping them in batter and deep frying. Reserve the brine to mix into sauces and dips and serve along with your mushrooms.

• 500g fresh oyster mushrooms

• 25g gochugaru flakes (or chilli flakes)

• 25g ginger root

• 3 garlic cloves, peeled

• 3 bay leaves

• 600ml fresh cold water

• 23g sea salt

• Any extra greens (such as spring onions, wild garlic, or chives) that you’d like to add.

1. Steam the mushrooms for 5-10 minutes.

2. Weigh the other ingredients and combine everything in a clean glass jar.

3. Add the mushrooms once cooled.

4. Shake the closed jar until all the salt has dissolved.

5. Open it up again to wipe down the sides, then place a fermentation weight or piece of baking parchment in the top to stop ingredients from floating above the surface.

6. Close the lid and leave somewhere warm (18-25C / 64-77F) for 2-3 weeks, opening daily for the first week to release pressure.

7. Once tangy and fermented, filter the brine and store separately. Enjoy the mushrooms gently warmed, BBQed, or battered. Add the brine to your next batch of homemade mayo for a mushroomy spicy kick.

This video was made with a Marvellous Mushrooms grow bag, gifted by Craig (the owner). But it isn’t a paid promotion, I just thought it would be cool.

#mushrooms #oystermushrooms #fermentation #ferment #guthealth #microbes #flavourbomb