Step 1

Boil the mushrooms for 5 minutes in salted water (1 tbsp salt + 2 cups). Drain and cool in a single layer on a paper towel.

Step 2

In a small bowl, combine all of the herbs and spices.

Step 3

Add the ingredients to the crock or jar in layers in layers.

Step 4

First, add a pinch of salt, then the mushrooms, then the herbs and spices mixture.

Step 5

As you add a layer of mushrooms, firmly pack them down with a spoon, potato masher, or your hands.

Step 6

Continue layering until the container is full of mushrooms, leaving at least 2 inches of space from the top of the jar.

Step 7

Top off with another layer of salt to finish.

Step 8

Weigh down the mushrooms with a fermentation weight. Here are some fermentation weight ideas.

Step 9

Allow four days for this to sit in a cool, dark place (no need to refrigerate). Check to ensure the mushrooms are completely submerged below the brine after the first day.

Step 10

If not, bring 1 pint of water to a boil with 2 tbsp kosher salt and set aside to cool. Pour over the mushrooms and allow them to ferment for an additional 24 hours.

Step 11

After 4 - 7 days, move the Lacto-fermented mushrooms to the refrigerator. They will maintain their freshness for several months.