Ferment Fungi into Meat-Believe Beef

Many years ago I developed a style of recipe that turns mushrooms into a meaty substitute. Here is one that brings on the unique flavors of corned beef to cremini mushrooms.

One Quart

INGREDIENTS: I use brown cremini mushrooms

• cremini – 2 LBS
• olive oil – 4 TBS, divided
• shallots – 1/4 cup, minced
• BRINE:
  • black pepper – 1/4 tsp
  • caraway seeds – 1 tsp, ground
  • dill seed – 1 tsp
  • paprika, sweet – 1 tsp
  • soy sauce – 2 TBS
  • sea salt – 2 tsp
• filtered water
• AFTER FERMENTATION: 2 TBS balsamic vinegar

INSTRUCTIONS:

1. Preheat oven to 400º
2. Clean mushrooms with a damp cloth
3. Cut only larger mushrooms to make uniform
4. Place on a baking sheet and spray or toss lightly with oil
5. Bake for 30-40 minutes until shrunken and wrinkled; cool
6. Slice mushrooms 1/4 inch thick
7. Mince the shallots and toss with mushrooms
8. Create the brine and toss the mushrooms
9. Load a clean quart fermentor jar with the mushroom mixture, pressing down as you go until the mixture reaches a half inch from the jar lip
10. Add filtered water to within a half inch from the jar lip
11. Complete sealing the fermentor according maker’s instructions so the ingredients remain under the brine during fermentation
12. Ferment at room temperature for 3 days, add the balsamic vinegar, then refrigerate

I serve by tossing corned creminis right out of the fridge into a hot vegetable stew, or soup, or fried rice to warm the mushrooms, but not destroy the live culture.

Of course, you could make a reuben sandwich!

©2025 Meat-Believe, B. Hettig