Pickled Shiitake Mushrooms

Pickled Shiitake Mushrooms Recipe

No Photo

Have you made this?

 Share your own photo!

Sheryl Faulkner

By
@athestove

I first had these at a great little restaurant in Portland called the Boke Bowl. On my second trip I knew I had to come up with a way to make them at home. Here's my version.These are delicious on their own, but we love them as a condiment to Asian rice or noodle dishes. Try to find dried mushrooms that are already sliced, to save some time and effort.The prep time here includes soaking time. Pictures to come.

Rating:

★★★★★ 1 vote

Serves:
6-8
Prep:
1 Hr 30 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 2 c
    dried shiitake mushrooms, pre-sliced
  • 3 c
    boiling water, to cover
  • 3/4 c
    soy sauce, low sodium is best
  • 1/2 c
    rice vinegar
  • 1/2 c
    sugar
  • 2 Tbsp
    mirin (sweet rice wine)
  • 1 Tbsp
    sesame oil
  • 1
    1" piece of fresh ginger, peeled or 1/2 t. ginger powder
  • 2
    cloves fresh garlic, minced
  • 1/4 tsp
    crushed red pepper
  • 1 Tbsp
    sesame seeds
  • 1
    green onion, chopped finely (optional)

How to Make Pickled Shiitake Mushrooms

Step-by-Step

  1. Pour boiling water over mushrooms in a medium bowl.Water should fully cover the mushrooms.Cover with a small plate that will keep the mushrooms under the water. Soak 1-1 1/2 hours until soft and pliable. Drain, reserving about 1 cup of the soaking water. Squeeze mushrooms gently to remove excess moisture (they do not need to by "dry").
  2. Combine mushrooms and remaining ingredients, except green onion, if using, in a medium saucepan. Add just enough of the reserved mushroom water to cover, as needed.(about 1/2 cup)
  3. Bring mixture to a boil. Reduce heat and simmer about 20-30 minutes until mushrooms are very dark and soft. Adjust vinegar and soy sauce as needed. They should be a little sweet/sour and a little salty.
  4. Remove from heat. Sprinkle with finely chopped green onion, if desired. Remove the ginger piece. Cool. Refrigerate in tightly sealed container. These will keep well in the fridge for about 2 weeks.
  5. Serve over rice bowls or noodles. They are also delicious in scrambled eggs or tofu.

Printable Recipe Card

About Pickled Shiitake Mushrooms

Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian, Vegan, Low Fat




Leave a Comment

10 Holiday Brussels Sprouts Recipes

10 Holiday Brussels Sprouts Recipes

Kitchen Crew @JustaPinch

Brussels sprouts really get a bad reputation. Prepared the right way, they make a beyond delicious side dish for your holiday dinner. Whether you prefer classic, cheesy or crazy -...

17 Thanksgiving Vegetable Sides That You’re Thankful For Recipe

17 Thanksgiving Vegetable Sides That You’re Thankful For

Kitchen Crew @JustaPinch

What would Thanksgiving be without veggies? Basically just a turkey. No mashed potatoes, no green bean casserole, no brussels sprouts, no marshmallow-topped sweet potatoes, no asparagus...the list goes on and...

Cheesy Green Bean Casserole Recipe

Cheesy Green Bean Casserole

Kitchen Crew @JustaPinch

Easy, classic green bean casserole recipe you need for every holiday. Click here for the Cheesy Green Bean Casserole recipe!