Pickled Shiitake Mushrooms
★★★★★ 1 vote5
2 cdried shiitake mushrooms, pre-sliced
3 cboiling water, to cover
3/4 csoy sauce, low sodium is best
1/2 crice vinegar
2 Tbspmirin (sweet rice wine)
1 Tbspsesame oil
11" piece of fresh ginger, peeled or 1/2 t. ginger powder
2cloves fresh garlic, minced
1/4 tspcrushed red pepper
1 Tbspsesame seeds
1green onion, chopped finely (optional)
How to Make Pickled Shiitake Mushrooms
- 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").
- 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)
- 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.
- 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.
- Serve over rice bowls or noodles. They are also delicious in scrambled eggs or tofu.