Ukrainian Fermented Mushrooms – mushroom recipe

Instructions

1. Boil the mushrooms in salted water for 5 minutes. Drain and let cool in one layer on a paper towel or tea towel.
2. Mix the herbs and spices in a small bowl. Lay down a thin layer of pickling or kosher salt at the bottom of a crock or other non-reactive container, then lay down a layer of mushrooms. Sprinkle with some of the herbs and spices. Add a bit more salt. Keep layering until you have all the mushrooms in the crock. Finish with another layer of salt.
3. Place a clean plate or other top on the mushrooms and weigh them down. A preserving jar filled with water works well. Let this sit in a cool, dark place (no need to refrigerate) for 4-5 days. After the first day, check to see that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons of kosher salt and let it cool. Pour over the mushrooms and continue fermenting.
4. After 4 days, move the mushrooms and brine and spices to clean preserving type jars and refrigerate. They will keep for several months.