Fermented Swiss Brown Mushrooms

Preparation info

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By Peter Gilmore

Published 2014

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  • 8 medium-size swiss brown mushrooms
  • 250 ml (9 fl oz) still mineral water
  • 8 g (¼ oz) sea salt


Peel the mushrooms and cut the stems level with the base of the mushroom cap. Cut two 5 mm (¼ inch) thick slices off the mushroom from the base so that the cross-section of the mushroom includes both white mushroom flesh and brown gills. Place the 16 slices of mushroom in a cryovac bag in a single layer. Combine the mineral water and salt to form a brine then pour into the bag and seal it with a vacuum sealing machine. Allow the mushrooms to sit at room temperature, not above 25°C (77°F), for 2 days to ferment. After 2 days you can store the mushrooms, in the bag, in the refrigerator for up to 2 weeks.