Fermented mushroom sheets

Instructions

1. Cut a portion of mushrooms into smaller pieces, and blanch them for one minute.
2. Place the cooked mushrooms in a vacuum bag or in a preserving jar with a little of the cooking water.
3. Weigh the mushrooms including water, and add 2% salt to their weight. One kilo of mushrooms gets 20 g salt.
4. Leave the vacuum bag or jar open overnight, then seal it. When the bag or jar is left open, lactic acid bacteria can invade the contents and start fermentation.
5. Now the bag/jar sits on the kitchen counter for a week to ten days to ferment.
6. The jar should be opened occasionally, and there should be a little hiss when the pressure is released. Vacuum bags should slowly become inflated.
7. After seven to ten days you can taste the contents of the bag. It should be tangy and with rich mushroom flavor.
8. Drain the mushrooms, and blend them very finely.
9. Spread the mushroom mixture thinly on your dehydrator's silicone mats, and dehydrate for 8-10 hours until the sheets are crispy.
10. The dry sheets can now be stored in an airtight container.