I am one of the biggest mushroom fans out there. Just look at the photo above. Arrrrghh! I simply love them all! Cooked in any way invented thus far or simply left raw and marinated in good olive oil and spices. I wrote a beautiful recipe for that here. The only thing on my mind these days is ‘Why the heck have I waited SO LONG to pickle mushrooms with ginger and soy sauce when they taste sooo heavenly?!’
Pickling should not be a scary activity. It’s actually a fairly uncomplicated affair that often times does not even require a recipe. It is a beautiful method of adding new wonderful flavours to our everyday fruits and veggies and also a clever way to use up less than perfect looking produce or even spent produce. Such as with shiitakes – you can use dry shiitake mushrooms or spent shiitake caps from making broth. Yes, now there’s a use for those leftovers after making broth! And what a use. A flavour bomb. Juicy. Gingery. Awesomeness in a mouthful.
These pickled shiitake mushrooms make an excellent garnish or side dish to meals and can even be enjoyed on their own.
Sweet and sour pickled shiitake mushrooms
- 2 cups dry shiitake mushrooms (or spent shiitake cups)
- 200 gr sweetener of choice (you can use raw sugar, honey, pure maple syrup)
- 225 ml light soy sauce or tamari (you can use gluten free if needed)
- 225 sherry vinegar
- 2 knobs of ginger (about 5cm each), peeled, halved
- Place the shiitakes in a bowl and cover generously with hot water. Cover and let them soak for about 15 minutes. You can skip this step if you are using shiitakes that have already been used to make broth.
- Drain the shiitakes, trim and discard the stalk. Roughly chop the caps in thick slices.
- Strain the water in which you soaked the shiitakes and save 450 ml of that.
- In a pot over medium heat, add the water, sweetener, soy sauce (tamari), sherry vinegar, ginger and shiitakes. Bring to a boil and lower heat.
- Simmer on low heat for around 30 minutes, stirring occasionally.
- Remove from heat and allow to cool.
- Discard the ginger (or save it to use in other dishes) and take out the shiitakes, packing them in a 1L jar. Cover them with some of the liquid, as much as necessary to cover them.
- Serve right away or store in the fridge. They keep for about 1 month.
This recipe is yet another great inspiration from Momofuku‘s cookbook.