Maitake Mushrooms

Fermenting mushrooms is a new adventure in itself. When you have 15 lbs of maitake mushrooms to use up in a short amount of time, here's a recipe to preserve them for the winter months.

Break the mushroom into small strips and brush off any dirt in-between the florets. Use the most tender pieces and place them into a large kettle.

Add water/salt brine until completely covered.

1 tbsp of kosher salt per 4 cups of water.

Heat them on the stove until just boiling. Turn off and let cool.

Once cooled, place them in a large fermenting crock. Weigh down with a plate and submerge the mushrooms with a double bagged gallon ziplock bag. Cover with a dish towel and place in a cool dark area for 3 weeks to ferment.

Once the fermenting is complete remove the ziplock bag and plate. Scrape off any white residue and equally distribute the mushrooms into quart jars for storage.

The mushrooms should be kept in the refrigerator or a cool cellar for storage for up to 6 months.

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