Pickled Shiitake Mushrooms

Ingredients

4 cups dried shiitake mushrooms, loosely pack

1 cup sugar

3 inches pieces of fresh ginger, peeled

In a large mixing bowl, steep the shiitake in boiling water until softened (about 15 minutes)

Remove from water, trim off and discard stems.

Cut caps into 1/8 inch slices

Reserve 2 cups of the steeping water and pass through a fine mesh sieve to remove any debris or sand

In a saucepan, combine the reserved steeping water with the sugar, soy sauce, vinegar, ginger and sliced shiitake

Simmer on medium for 30 minutes. Let cool.

Discard the ginger, and pack the shiitake into a quart-sized container.

Ready to eat immediately or will keep, refrigerated, for at least a month

This recipe is adapted from one found in Momofuku.

1 quart

Friday, December 4, 2009 - 10:52pm