Many of you may know that I spent the majority of my winter in San Francisco. And even though I am VERY happy to have missed the cold Maryland winter, I am thrilled to be home. However, there were a few things that I LOVED about San Francisco and at the top of that list was the FARMER’S MARKETS! The Ferry Plaza Farmer’s Market was particularly amazing! Can you say FRESH VEGGIES ALL WINTER!!! HEL-LO!
At that farmer’s market I fell in love with the mushroom stand from Far West Fungi. These are not like mushrooms from your local grocery store. No way. I have never tasted the likes of this quality in a mushroom. They were fresh and had a very hearty and rich flavor to them. Any dish I put these mushrooms in turned out so much tastier. So, I was disheartened to come home to Maryland to find there was no mushroom company of this caliber. As my husband lingered in San Francisco for a few weeks after I returned home he decided to make my day by shipping 2 FLATS back home to me (YES – TWO FLATS!!). This was a SUPER AWESOME surprise, however mushrooms don’t last forever and I didn’t want to waste them. Thanks to Pickle Me Too, I had seen a recipe for lactofermented mushrooms on our Freaky Friday blog carnival. So, I decided to preserve many of the mushrooms this way. And I am not disappointed that I did. They are delish!
Make a brine:
The first thing that you need to do is make a brine to add to your mushrooms. Make 4 T sea salt for 8 cups of water and mix until the salt is dissolved. Set aside.
I couldn’t tell you how many mushrooms I actually used but I filled 3 one liter jars. Maybe about 2-3 cups of sliced mushrooms for each liter?? But I packed in as much as I could because I knew they would shrink. So it may have been more. Fill jar and leave on counter for three days. Cover with a lettuce leaf to hold the mushrooms under the brine as it will want to float up. Refrigerate after three days or transfer to cod storage.
How to use LF mushrooms:
You could always cook them, but I don’t recommend it. The best part about LF mushrooms is the probiotic benefits that are best eaten raw. Cooking will kill the good flora that your gut needs. Not only will the probiotics help repopulate your gut with good bacteria, it will also help to digest meat and egg products.
So far, I’ve topped grilled steak, hamburgers, and my morning eggs with the LF mushrooms. I bet they would be delish in a salad, but I haven’t tried that yet!
Post links to: Simple Lives Thursday, Pennywise Platter, Fight Back Friday, Friday Food Flicks, Fresh Bites Friday, Gallery of Favorites, Sunday School, Sunday Seasonal Celebration, Real Food 101, Homestead Barnhop, Fat Tuesday, Traditional Tuesday, Hearth and Soul, Frugal Days, Whole Food Wednesday, Real Food Wednesday,