Filled with deep complexity and umami flavor, this technique for preparing maple fermented mushrooms has become one of my favorites. It sounds complicated- but it's not. Easy to make and easy to eat!
What Do Maple Fermented Mushrooms Taste Like?
I like to describe the flavor as something like a marinated mushroom on ecstacy. It is like an overwhelming flavor of happy umami with a little bit of funk. All the flavors that you would marinate with: salt, smoke, sweet, and aromatics. The fermentation adds a slight tang and underlying complexity of flavor. I add a tiny bit of powdered mushroom to my recipe. This is optional, but I do love the intensity of mushroom upon mushroom that creates this flavor bomb.
The Nutritional Facts about Mushrooms
Mushrooms have the magical combination of being high in fiber, but low in fat and sodium. They are a natural producer of Vitamin D and are rich in other vitamins and minerals.
The Best Mushrooms for Making Fermented Maple Mushrooms
I love to use an assortment of mushrooms based on firmness and flavor. The ones that I believe work best are the Japanese varieties and/or wild and foraged mushrooms. Be sure that if you are using wild mushrooms that they come from a reliable source and that you don't forage yourself unless you are experienced in doing so. Many wild mushrooms are poisonous. Here's a list of my favorites to use for this recipe:
- Maitake (also known as Hen of the Wood)
However, any mushroom you like may be used, even cremini or button (although the flavor will be much milder). If you want a little more information on mushroom varieties, I love this Mushroom Appreciation site to read up on and learn about mushrooms I'm seeing out there in the markets.
Learn More about Layering Flavors
Are you interested in finding out more about the different techniques for adding flavors to your food? Check out this post about Layering Flavors in the Plant Based Kitchen. Then make these fantastic mushrooms!
Maple Fermented Mushrooms
- Place the sliced mushrooms and water in a skillet and turn on medium-high heat. Stir and cover with a lid.
- Let the mushrooms cook out for a minute, then remove the lid and continue to cook over dry heat (the water will have evaporated) for another 1-2 minutes. You are wanting the mushrooms to not be raw, but they do not need to cook as if for a dish.
- Remove mushrooms and place in a bowl with all of the remaining ingredients.
- Stir well to make sure the mushrooms are completely coated.
- Place in a clean canning jar and push down with a spoon to remove any air bubbles.
- Top with a burp lid.
- Leave room temperature, shaking or stirring the jar twice a day to coat the mushrooms.
- After the first 3 days the ferment will slow down.
- Depending on the heat of your environment, you can refrigerate the ferment between 4-5 days.
- The mushrooms are best when eaten as a young ferment, between 4-8 days.