Pickled Shiitake Mushrooms

Product: FRESH Organic Shiitake Mushrooms

Serves: 12

Vegan: Side or condiment

Prep time: 10 minutes

Cooking time: 5 minutes

Special equipment: Canning jars and lids

If you’ve ordered a large amount of fresh shiitake mushrooms, you might not be able to eat them all before they spoil. This recipe is an excellent way to preserve them for longer storage, keeping all that precious flavor and boosting it with umami-rich soy sauce.

Ingredients

●     2 lb. fresh organic shiitake mushrooms

●     1 inch piece of ginger, thinly sliced

●     4 cloves of garlic, peeled and thinly sliced

●     2-star anise

●     1 tsp black peppercorns

●     1 tsp chili flakes (optional)

●     1 cup soy sauce

●     1 cup red wine

●     ¾ cup rice vinegar

●     ½ cup brown sugar

●     1 tbsp kosher salt

Directions

1. Place all the ingredients into a large, deep saucepan. Add enough water to just cover the mushrooms.
2. Over medium-high heat, bring the mixture to a boil. Simmer for about 2-3 minutes until the alcohol from the red wine has burned off. Turn off the heat and leave to cool.
3. Pack the cooked shiitake mushrooms into sterilized canning jars.
4. Heat the liquid again until boiling, then pour it into the jars to completely cover the mushrooms, leaving no more than ¼ inch headroom at the top.
5. Seal with sterilized lids. Optionally process in a canning bath if you want to store for a prolonged period.

Further notes

The pickled mushrooms will keep in the pantry for at least 6 months unopened. Once opened, store in the fridge and eat within 1 week.

They can be eaten directly out of the jars, sliced and added to soups, salads or Asian steamed greens, or even used as a side for steak.

The flavor-rich pickling liquid is a good addition to boost savory taste in vegan stews, or in salad dressings.