Fermented mushrooms
The fermentation process gives the mushrooms a very unusual flavour. Temperature and the length fermentation have a lot of influence on the end result, experiment with this!
Creation by Thijs Meliefste, Meliefste* restaurant, Wolphaartsdijk, the Netherlands.
Makes 1kg.
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Ingredients
|
1 |
litre |
water |
|
30 |
g |
salt |
|
1 |
kg |
mushrooms of your choice |
Preparation method
- Mix the water with the brining salt until the salt has dissolved.
- Mix the mushrooms with the brine.
- Leave the mixture in a fermenting container at around 30-35°C for ten days.
Serving suggestions
- As an amuse-bouche, e.g. with a crème of Jerusalem artichoke.
- As part of a dish, with parsnip and game components.
- As part of a dish, with various mushroom structures.