Kombucha is a fermented tea drink that has been around for millennia, it’s nothing new, however it is currently having a resurgence for it’s believed health benefits. Originally created in Ancient China, Kombucha centres upon fermenting sugary tea with a SCOBY. The word SCOBY stands for Symbiotic Colony Of Bacteria and Yeast. The SCOBY converts the sugars and starch found in the sugary tea into alcohol, carbon dioxide and acid, resulting in a fizzy product, with a tangy, sweet and vinegar-like taste. At The Fermentation Station, Kombucha is one of the many ferments we produce, therefore we used our own in this recipe, however you can use any original kombucha you can purchase in a supermarket. 

Oyster mushrooms are a common edible mushroom, originally cultivated for sustenance in Germany. Smithy Mushrooms sell Oyster Mushroom clusters in three variety colours: Grey, Yellow and Pink. 

You may need to top up your vessel with kombucha, ensuring that it’s as full as possible. Following this, carefully seal or close your fermentation vessel and leave the mushrooms to ferment somewhere cool and away from sunlight for 7-14 days. You can use your mushrooms any time between this period however following the 14 days, place your fermented mushrooms in the fridge and ideally use them as soon as possible. The longer you leave them, the more they’ll take on the kombucha salty, sweet, vinegar flavour. 

Now for the best part, how to cook and serve these delicious clusters following their fermentation. The first time we tried these Kombucha mushrooms the taste could only be likened to salty, crispy, umami pork; it had the same interesting texture and depth of flavour. Any Smithy Mushroom’s fan will be aware of Wicked Healthy’ s Derek Sarno and his fantastic mushroom steak cooking concept, linked here. 

You may need to top up your vessel with kombucha, ensuring that it’s as full as possible. Following this, carefully seal or close your fermentation vessel and leave the mushrooms to ferment somewhere cool and away from sunlight for 7-14 days. You can use your mushrooms any time between this period however following the 14 days, place your fermented mushrooms in the fridge and ideally use them as soon as possible. The longer you leave them, the more they’ll take on the kombucha salty, sweet, vinegar flavour. 

Now for the best part, how to cook and serve these delicious clusters following their fermentation. The first time we tried these Kombucha mushrooms the taste could only be likened to salty, crispy, umami pork; it had the same interesting texture and depth of flavour. 

We like to cook our clusters into mushroom steaks, whether we are making them BBQ style or not. Previously we have used these Kombucha Oyster Mushrooms to top a vegan Pad Thai dish, however on this occasion we used them for a slightly special dish. We didn’t add anything to our mushrooms and cooked them very simply in the fashion of a mushroom steak. We then topped a creamy roasted garlic and celeriac mash with the umami steak and to finish the dish some tempura fried Nori seaweed sheets. This is certainly the special dish of dinner party dreams. 

Any Smithy Mushroom’s fan will be aware of Wicked Healthy’ s Derek Sarno and his fantastic mushroom steak cooking concept, linked here. 

We like to cook our clusters into mushroom steaks, whether we are making them BBQ style or not. Previously we have used these Kombucha Oyster Mushrooms to top a vegan Pad Thai dish, however on this occasion we used them for a slightly special dish. We didn’t add anything to our mushrooms and cooked them very simply in the fashion of a mushroom steak. We then topped a creamy roasted garlic and celeriac mash with the umami steak and to finish the dish some tempura fried Nori seaweed sheets. This is certainly the special dish of dinner party dreams. 

Kombucha is a fermented tea drink that has been around for millennia, it’s nothing new, however it is currently having a resurgence for it’s believed health benefits. Originally created in Ancient China, Kombucha centres upon fermenting sugary tea with a SCOBY. The word SCOBY stands for Symbiotic Colony Of Bacteria and Yeast. The SCOBY converts the sugars and starch found in the sugary tea into alcohol, carbon dioxide and acid, resulting in a fizzy product, with a tangy, sweet and vinegar-like taste.

You may need to top up your vessel with kombucha, ensuring that it’s as full as possible. Following this, carefully seal or close your fermentation vessel and leave the mushrooms to ferment somewhere cool and away from sunlight for 7-14 days. You can use your mushrooms any time between this period however following the 14 days, place your fermented mushrooms in the fridge and ideally use them as soon as possible. The longer you leave them, the more they’ll take on the kombucha salty, sweet, vinegar flavour. 

Now for the best part, how to cook and serve these delicious clusters following their fermentation. The first time we tried these Kombucha mushrooms the taste could only be likened to salty, crispy, umami pork; it had the same interesting texture and depth of flavour. Any Smithy Mushroom’s fan will be aware of Wicked Healthy’ s Derek Sarno and his fantastic mushroom steak cooking concept, linked here. 

You may need to top up your vessel with kombucha, ensuring that it’s as full as possible. Following this, carefully seal or close your fermentation vessel and leave the mushrooms to ferment somewhere cool and away from sunlight for 7-14 days. You can use your mushrooms any time between this period however following the 14 days, place your fermented mushrooms in the fridge and ideally use them as soon as possible. The longer you leave them, the more they’ll take on the kombucha salty, sweet, vinegar flavour. 

Now for the best part, how to cook and serve these delicious clusters following their fermentation. The first time we tried these Kombucha mushrooms the taste could only be likened to salty, crispy, umami pork; it had the same interesting texture and depth of flavour. 

We like to cook our clusters into mushroom steaks, whether we are making them BBQ style or not. Previously we have used these Kombucha Oyster Mushrooms to top a vegan Pad Thai dish, however on this occasion we used them for a slightly special dish. We didn’t add anything to our mushrooms and cooked them very simply in the fashion of a mushroom steak. We then topped a creamy roasted garlic and celeriac mash with the umami steak and to finish the dish some tempura fried Nori seaweed sheets. This is certainly the special dish of dinner party dreams. 

Any Smithy Mushroom’s fan will be aware of Wicked Healthy’ s Derek Sarno and his fantastic mushroom steak cooking concept, linked here. 

We like to cook our clusters into mushroom steaks, whether we are making them BBQ style or not. Previously we have used these Kombucha Oyster Mushrooms to top a vegan Pad Thai dish, however on this occasion we used them for a slightly special dish. We didn’t add anything to our mushrooms and cooked them very simply in the fashion of a mushroom steak. We then topped a creamy roasted garlic and celeriac mash with the umami steak and to finish the dish some tempura fried Nori seaweed sheets. This is certainly the special dish of dinner party dreams.