Gastronomixs

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.

Fermented mushrooms

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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.

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