Fermented Chanterelle Mushrooms

Wild mushrooms are a beautiful addition to any diet. Chanterelles, in particular, are full of vitamin D, potassium, and B vitamins (which help to keep the nervous system strong and healthy!) Mushrooms contain some of the highest amounts of beta-glucans, which are great for your immune system as well. All of these benefits PLUS fermenting them for the additional probiotics, makes them a must have for your home! This recipe came to us from Mai in the Gut Health Guru’s Facebook Group!

Ingredients:

- 2 pounds of chanterelles (or any other wild mushroom that is safe to consume)

- 1 tbsp of salt

- A splash of previous fermentation brine/kombucha/sauerkraut/water kefir (this is optional but it adds an extra fermentation kick!)

Method:

Clean your wild mushrooms gently with water. Do not soak them or give them an intense clean, just make sure the debris is off of them.
Heat the mushrooms with a little bit of water and let them cool
Add 1 tbsp of salt, the splash of fermented liquid, and add them into quality jars with weights and make sure the mushrooms are under the liquid (you can use this kit!)
Let them ferment at room temperature, occasionally tasting, for a few days until it’s to your liking.
Keep them in the refrigerator and enjoy!