Lightly Fermented Shiitake Mushrooms

Preparation info

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By Peter Gilmore

Published 2014

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  • 8 medium-size fresh shiitake mushrooms
  • 2 generous pinches fine sea salt
  • 100 ml (3½ fl oz) grapeseed oil


Remove the stalks from the shiitake mushrooms and peel away the skins. Use a sharp knife to slice the shiitake horizontally across the cap, into several thin slices; ideally, no more than 2 mm (1/16 inch) thick. Spread the freshly sliced shiitake mushrooms out on a large tray. Evenly sprinkle the sea salt over the mushroom slices. Pour the grapeseed oil over and turn to ensure the slices are well coated. Put into a cryovac bag and seal using a vacuum machine on medium pressure. Keep the mushrooms at room temperature in the cryovac bag for 8–12 hours. This will intensify the flavour of the shiitake mushrooms.