I originally started making these Japanese inspired pickled shiitake mushrooms to accompany my bowls of homemade ramen, but the longer the excess sat in my fridge, the more applications I would find for them. Soba noodles with peanut coconut sauce, shrimp stir fry, fried eggs, roasted vegetables, cucumber salads… basically anything you need a pop of acid, sweet, salt, and savory (so, basically anything). These little flavor bombs add so much character to dishes simple and complex.
As long as you have all the ingredients in your pantry (and a knob of ginger in your fridge), these pickles take minimal effort. (And if you aren’t already in the habit of keeping dried shiitakes on hand, I highly recommend you start. They are relatively inexpensive, keep forever, and are umami incarnate). Happy Pickling!
Quick Pickled Shiitake Mushrooms with Ginger and Soy
These mushrooms are everything you want in a pickle – sweet, tangy, and oh so umami– perfect to counter a rich and smoky ramen broth, my Ultimate Recovery Congee recipe, or simple rice.
Yield: 4 cups
Prep time: 5 minutes
Cook time: 30 minutes
4 loosely packed cups dried shiitake mushrooms (about 2 ounces)
1/2 cup white sugar
1/2 cup soy sauce or tamari
1/2 cup sherry vinegar, red wine vinegar or apple cider vinegar
2 inches fresh ginger, sliced into thin rounds
1 pod star anise
1/4 teaspoon whole black peppercorns
Place the mushrooms in a mixing bowl or measuring cup and cover with boiling water. Steep about 15 minutes until soft, using a plate or mesh strainer to keep them submerged. Lift the shiitakes from the water and trim off any woody stems. (If you’re working with whole shiitakes, cut into thin slices.) Reserve 1 cup of the steeping liquid and strain through a fine mesh strainer to remove any dirt or impurities.
Combine the reserved liquid, sugar, soy sauce, vinegar, ginger, star anise, black pepper and mushrooms in a small stockpot over medium heat. Simmer gently for 15 minutes. Let cool, then pack the shiitakes into a mason jar, covering with the soaking liquid. Use immediately or store in the fridge for a month or more.