Sanitizing mushrooms - NOT!

denny's picture

I just got done writing up the recipe for my Wee Shroomy for the book. Basically a wee heavy with chanterelle mushrooms added to it. After trying various methods of dealing with the mushrooms, the one definite thing I've decided is that I hate the "soak them in vodka and then add the vodka" method. It adds an undesirable heat to the beer. I simply chop and freeze the mushrooms before adding them. Many people, though, seem to be deathly afraid of not soaking additions in vodka, to the point of not even trying anything else. I've always found that the alcohol content and low pH of the beer post fermentation were all that was needed for fruit (or mushroom!) additions. So, what do you do? Do you sanitize additions? If so, what's your method? Do you think you could make the leap of faith to not sanitize?

kellyjp's picture
shroomy beers

I agree with you re sanitization issues, but my mycological club emphasizes cooking mushrooms before eating them. Mushrooms have a lot of odd chemicals in them. I know one person who is upset by chanterelles, even when they are cooked.
I'd suggest perhaps cooking them a bit in their own juice, a dry skillet, before adding, but I'm not bothered by much, I'd just put them in the last 5 minutes of the boil or dry mushroom them.