Pete's Food Blog

4. Sep, 2021

Salt preserved mushrooms

Ingredients:

1 kg of coarsely chopped porcini (Penny bun ceps) mushrooms once they have first been in a dry pan, medium high heat, with the lid on for 4 minutes; then with the lid off until all the liquid has evaporated. Other kinds of foraged mushrooms could be used, but they may require being boiled first in copious amounts of water, so kindly refer to reliable foragers' guidelines.

125 g of coarse sea salt + 2 tbl

1 one-litre Kilner or Mason jar, washed and sterilized for 30 mins. at 140°C.

Method:

Thoroughly mix the 125 g salt into the mushrooms. Put 1 tbl salt at the bottom of the jar, pack the salted mushrooms into the jar tightly. Finishing with the final 1 tbl of salt on top. Place an up-turned plastic container on top of the mushrooms to keep them submerged in the brine. "Tip" here

Store in the fridge.

If the mushrooms are not completely submerged in brine by the following day, make up a solution of 500 ml boiled water to 75 ml of sea salt and top up the jar to the brim.

Update...10th September, 2021

I have used the same method for Lactarius torminosus, commonly known as the woolly milkcap (suomeksi Karvarouskut).These are commonly regarded a being the best mushrooms for salt curing and make an excellent mushroom salad (sieni salaatti) here.