Russian Fermented Mushrooms
Recipe Type: Appetizer
Serves: 1 quart
  • 16oz fresh white button mushrooms
  • Water
  • A pinch of salt
  • Brine
  • 1 quart filtered water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns
  • 1 tablespoon grated horseradish root
  • 2 garlic cloves, chopped or pressed
  • 1-2 teaspoons your favorite pickling spices (I like mustard seeds and dill seeds)
  • 1-2 sprigs fresh dill
  • Starter - pick one
  • ¼ cup sauerkraut or pickle juice (homemade or store-bought refrigerated brand, like Bubbie's)
  • ¼ cup live whey + 1-2 tablespoons raw apple cider vinegar (you can even use liquid whey from store-bought yogurt)
  1. In a medium pot, place mushrooms and enough water to cover them completely. Add a pinch of salt. Bring to boil, then cook on low for 15-20 minutes.
  2. While mushrooms are cooking, prepare the brine: bring 1 quart water to boil, add 1 tablespoon salt and 1 tablespoon sugar to dissolve. Remove from heat, let cool to warm room temperature. Once cool, add the rest of the ingredients, including a starter of your choice.
  3. Drain the mushrooms, and place them into a quart mason jar. Pour the brine over the cooled down mushrooms. Cover the jar tightly and shake to spread the brine (I use a white plastic lid).
  4. You may put a fermenting weight, or a cabbage leave on top to keep the mushrooms down, but they don't always float.
  5. Keep brined mushrooms covered at room temperature from 7 to 14 days. I don't notice much activity like bubbling in the first few days. The reason I know something is happening is because the brine changes color to cloudy and opaque, and mushrooms become a bit darker. Around day 4-5, I see some bubbling, and mushrooms turn lighter color.
  6. Once done, mushrooms should taste pleasant, with that tangy pickled flavor throughout.
Recipe by Honest Cooking at