Delicious Probiotic Fermented Mushrooms

I love fermenting things which is why I make my own fermenting pots. Fermented foods are tasty and so good for you. If you're a mushroom fan, this adapted recipe I use from Milkwood in Australia is delicious. This simple recipe uses a ceramic fermenting pot - like the ones I make - and basic biological pickling method of lacto-fermentation, which relies on little more than salt, water and time. Easy and totally worth it!

Garlic, tangy and a little sour - probiotic mushrooms are delicious and good for you! 


  • Your favourite Mushrooms
    You can use the supermarket, wild, medical or homegrown.
  • Water
    Filtered or rainwater if you can.
  • Salt
    Good-quality, non-iodised.
  • Lots of fresh garlic to taste.
  • Fresh, tannin-rich leaves.
    ie: Grape, cherry, oak leaves, or green banana peel.
    You can use 1/2 cup black or green tea if you don't have leaves.
  • Spices, such as dill, fennel, coriander and pepper.
  • Cabbage leaves.


  1. Bring a large pot of water to the boil. Also, fill up the kettle and turn it on.
  2. Use the boiled kettle water to mix up a 4% brine (salt) solution - for every 2 cups of water, add 1 tbsp salt. Stir 'til dissolved, set aside to cool.
  3. Slice mushrooms into 1cm strips then blanch them - an important step for food safety.
  4. Turn the boiling pot of water off, add mushrooms, wait 2mins, drain, set aside to cool.
  5. Take a ceramic fermenting pot and place the tannin-rich leaves (or 1/2 cup black/green tea), spices, and garlic at the bottom. Tannins & Fermentation.
    Tannins will keep fermented foods crisp and crunchie.
  6. Weigh the cooled mushrooms.
  7. Work out 4% of their weight in salt. Eg: if you have 1 kg of mushrooms, you need 40g of salt. Mix together.
    *We do not advocate using iodized salt since iodine has been shown to impede the growth of beneficial bacteria in cultured vegetables.
  8. Add the salted mushrooms pot and cover them with the brine solution.
  9. Squash a cabbage leaf into the top.
  10. Place your fermenting pot weight on the top to hold the mushrooms below the brine.
  11. Pop the lid on and seal with water.
  12. Leave the pot at room temp for 7-10 days. Every day check and ensure the mushrooms are still submerged in the brine.
  13. After a week, taste your mushrooms - they should be tangy and a bit sour. If not, leave them for another day or so - maybe longer in a cool climate.
  14. When the mushrooms taste good, Store them in a sterilised glass jar in the fridge.
  15. You’ve just made seriously delicious probiotic mushrooms!

These pickled mushrooms make great bruschetta with butter and herbs, or you can serve them as a side dish with just about anything...

Original recipe from


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