Brine Fermented Mushrooms

 

Brine Fermented Mushrooms

 

Brine-fermented mushrooms are mushrooms preserved through a natural process of fermentation in a saltwater solution, otherwise known as brine. This action involves helpful bacteria that ferment sugars present in mushrooms and develop a sour-salty flavor, improving the texture. Besides increasing the shelf life of mushrooms, fermentation adds probiotics, which have advantageous effects on gut health. These mushrooms have an earthy, umami flavor with a slightly sour turn, and they will add themselves to salads, sandwiches, pasta, or as a side dish full of great taste. 

Prep Time       

1hour hr

Cook Time

30minutes mins

Ingredients

Filling

• 4 oz fermented chanterelles
• 8 oz cream cheese
• 12 oz rice potato scant 1.5 cups
• Fresh ground black pepper to taste
• Fresh chopped dill a teaspoon or two (optional)

• Dough

  • 2.5 cups all-purpose flour
  • 8 oz sour cream
  • 1 teaspoon kosher salt
  • 1 tablespoon soft butter

  • Filling

    • Puree the fermented chanterelles with the cream cheese and potato in a food processor. Mix in the dill if using, then taste and adjust the seasoning as needed for pepper and dill and adjust until it tastes good to you.
    • Dough
    • • For the dough, whisk all the wet ingredients together, then add flour and knead into a soft dough. Chill the dough to make it easier to work with.
      • To roll out the dough, use a pasta roller or a rolling pin, and roll the dough out a little thicker than you would fresh pasta, about ⅛ inch, it doesn’t have to be perfect.
      • Flour the work surface as needed to make the dough easier to work with. Use a drinking glass or ring mold to cut out roughly 3.5 inch rounds, then estimate two generous teaspoons of filling in each circle of dough, fold them closed, crimping the edges with a fork.
      • Save scrap to re-roll as needed. Cook the pierogi in boiling water until they float, then remove to an oiled pan and refrigerate until needed.
      • To serve, saute freshly cooked pierogi in a little oil until browned on both sides. As pierogi are rich, I like to serve them with things like freshly cooked vegetables, especially wilted greens, or something like a crisp fennel salad, as pictured.