Fermented mushrooms go well with sushi and they can be used as a vegan substitute for fish (more about this here). In this recipe, we show how to make a spicy fermented St. George mushroom maki. This type of mushroom is great for fermentation due to its taste and structure (see this post).
Category: St George
The two stars of this recipe are ground elder (Aegopodium Podagraria) and Japanese knotweed (Reynoutria japonica). Ground elder was spread around Europa by Roman soldiers. They use it as a spice. Nowadays, this plant is considered as an invasive weed. Despite being a nuisance to gardeners, ground elder has medical properties and can help treat gout and arthritis. We described Japanese knotweed here. Ground elder (Aegopodium Podagraria) leaves (left) and blooming plant (right). The inspiration for this soup was a rhubarb-carrot soup recipe. We replaced rhubarb with Japanese knotweed and carrot with ground elder. To add sweetness we used sweet potatoes and to
Fermenting mushrooms is a popular way to preserve mushrooms in Slavic countries. Mushrooms prepared this way can be used in a salad or on bread. The liquid, left over after fermentation, can be used as a vegan fish sauce. For this recipe, we used St. George mushroom (Calocybe gambosa). The St George mushroom is one of the first gilled mushrooms to appear in the spring. Historically it appeared around St George day on 23th April but in current days can be found weeks earlier. This mushroom is one of the few mushrooms that can be consumed raw. Its raw taste