an odd pickle

pickled shiitakes on

You may have noticed in last week’s homemade ramen post some dark circles lurking under the poached egg. There was a lot of stuff in that bowl, but those shiitakes were a recipe I’d made for the first time that day and I know I’ll be making them for a long time to come.

Dried shiitakes are amazing because you can rehydrate them in a short period of time and have delicious mushrooms as well as a tasty broth. This recipe utilizes that broth to make a sweet and tangy quick pickled shiitake that is a delicious snack or ramen topper. I cannot stop eating them and I’m sure you’ll love them, too.

pickled shiitakes
printer-friendly version
adapted from David Chang

2 cups dried shiitake mushrooms, stems removed
1/2 cup soy sauce
1/2 cup sherry vinegar
1/3 cup granulated sugar
3″ pieces fresh ginger, peeled

Place the mushrooms in a medium bowl and cover them with 3 cups boiling water. Let them sit for 15 minutes, stirring once or twice to ensure that they hydrate evenly. Strain the mushrooms and reserve 1 cup of the liquid. Combine the remaining ingredients into a small saucepan and add the mushrooms and reserved liquid. Bring to a boil, then reduce the heat to a simmer. Let cook for 30 minutes. Transfer the ingredients to a heat-safe container and let cool completely. Serve chilled. Mushrooms can be kept in the refrigerator for up to 2 weeks.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, meatless monday, random, snack, vegan and tagged , , , , , , , , , . Bookmark the permalink.

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