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.
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.