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    • Recipe:

    Lactofermented Mushrooms with Thyme and Marjoram Recipe

    Recipe by on Feb 21st, 2012 in ,
    Learn more about this recipe on www.picklemetoo.com.
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    • Lactofermented Mushrooms with Thyme and Marjoram
  • Prep Time:
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    • Recipe Description:

    These are great on their own or as a salad topping. Flavoring with thyme and marjoram just seemed right.

    Recipe Ingredients:

  • 8-16 oz mushrooms (I used crimini)
  • 1/4 cup whey or vegetable culture or an extra tbsp of unrefined sea salt
  • a few sprigs of fresh thyme
  • a few sprigs of fresh marjoram
  • 2 cloves of garlic, smashed
  • 3.6% salt water brine to cover (4 tbsp sea salt dissolved in 8 cups filtered water)

    • Recipe Instructions:

    Quarter mushrooms and layer into a quart sized mason jar with thyme, marjoram and garlic. Fill to the top with the brine solution. Use a weight to hold the mushroom under water (I just used a small spice jar filled with water that fits nicely inside my jar). Cover loosely and let set for 3-5 days. If you don't use all the brine, place remaining in the fridge for future use.

    Comments and Reviews

  • Jami Delgado says:
    I am a recent mushroom convert! What is the texture of the finished mushrooms like? I'm worried they may turn out too rubbery for me. Reply
  • Cheesehead says:
    The only thing I wasn't sure about was if the 1/4 cup whey was per the 8 cups of water or not. I put 1/2 cup in my 4 cups of water. I didn't have any fresh herbs, so used fresh garlic, one green onion and cried thyme. Can't wait to try it! Hopefully my 2 mushroom loving kids will like it. Reply

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