Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'
"[Photograph: Paul Winch-Furness] These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew serve them with their slow-smoked Beef-Ribs and take them a step further by deep-frying them for their killer Crispy Pickled Shiitakes...."
INGREDIENTS
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7 ounces dried shiitake mushrooms
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4 1/2 pints boiling water
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1 cup superfine sugar
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Scant 1 1/4 cups soy sauce
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Scant 1 1/4 cups cider vinegar
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3/4-inch piece ginger, peeled
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1/2 stick licorice root
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1/2 star anise
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