Soy-Pickled Baby Shiitake Mushrooms

These delightful mushrooms made famous by Momofuku are a delightful addition to a stir-fry!

4 cups loosely packed baby Shiitake mushrooms (about 3 ounces by weight)
1 cup sugar
1 cup soy sauce
1 cup white wine or sherry vinegar
1 thumb-sized knob of ginger, peeled

1. To prep the mushrooms, wash thoroughly and then remove the stems from the mushroom caps and discard. Slice the caps into 1/4 inch wide slices.

2. Combine the mushrooms with 2 cups water and the sugar, soy sauce, vinegar and ginger in a sauce pan. Bring to a simmer over medium heat, then reduce heat and simmer gently for 30 minutes. Allow the mushrooms to cool in the liquid.

3. Pack the pickled mushroom slices into a quart size container and add enough of the cooking liquid to cover. Ready to serve immediately, or they should last in the refrigerator in a tightly-sealed jar for 2-3 weeks.

this week's recipes
summer solstice

farm & garden notes
hi there june!

workshops & events
new classes!