Hello,
I'd like to add some mushrooms to my next batch of kraut (cabbage, carrots, shallots, mushrooms -- in order by weight). I'm wondering if any of you have experience with lactic acid fermented mushrooms?
My copy of Annelies Schoeneck's "Making Sauerkraut and pickled vegetables at home" has a recipe, but I'm wondering if anyone has tried it? Since I'm only considering mushrooms as an "add-in" rather than the main ingredient, I was wondering if a typical 6-8 week fermentation would turn them to "mush" or not.
And, which (storebought) mushroom is best? The only readily available options are button and cremini ... although I've seen chantarelles and others (at exhorbitant prices) on the grocery shelves as well.
Suggestions? Recommendations?
TIA,
Tom.