Background
An experiment to preserve extra shiitake mushrooms using Lacto-Fermentation. The goal is to capture a savory, acidic profile and potentially yield both a flavorful brine and a dehydrated mushroom powder.
Process
Ingredients
- Shiitake mushrooms
- Salt (calculated at 2% of total weight)
- Water (just enough to cover as brine)
Method
- Cut the shiitakes into small pieces.
- Give the mushrooms a light roast to cook them through.
- Pack the roasted shiitakes into a fermentation vessel.
- Submerge in a 2% salt brine, using just enough liquid to cover.
- Ferment at room temperature for 5 days.
- Strain the ferment, squeezing the remaining liquid from the mushrooms to separate the juice from the solids.
Notes and Observations
- Tasting Notes (Day 5): The flavor is intensely shiitake-forward, super savory, and delicious with a pleasant, mild lacto-acidity.
- This is a highly effective and simple method for preserving extra shiitakes.
- Yield: The process produces a highly savory lacto-shiitake juice.
Future Adjustments
- Dehydrate the leftover squeezed shiitake solids and grind them into a powder to create a shelf-stable lacto-shiitake seasoning powder.