In a medium pot, place mushrooms and enough water to cover them completely. Add a pinch of salt. Bring to boil, then cook on low for 15-20 minutes.

While mushrooms are cooking, prepare the brine: bring 1 quart water to boil, add 1 tablespoon salt and 1 tablespoon sugar to dissolve. Remove from heat, let cool to warm room temperature. Once cool, add the rest of the ingredients, including a starter of your choice.

Drain the mushrooms, and place them into a quart mason jar. Pour the brine over the cooled down mushrooms. Cover the jar tightly and shake to spread the brine (I use a white plastic lid).

You may put a fermenting weight, or a cabbage leave on top to keep the mushrooms down, but they don't always float.

Keep brined mushrooms covered at room temperature from 7 to 14 days. I don't notice much activity like bubbling in the first few days. The reason I know something is happening is because the brine changes color to cloudy and opaque, and mushrooms become a bit darker. Around day 4-5, I see some bubbling, and mushrooms turn lighter color.

Once done, mushrooms should taste pleasant, with that tangy pickled flavor throughout.