Laura Smith
Pickling shiitake mushrooms is a great way to add a tangy, funky, and savory kick to your meals. They are incredibly versatile and can be used to elevate a variety of dishes, from rice bowls and ramen to salads and even cocktails. With their deep savory flavor, these pickled treats can be made with simple ingredients and require minimal effort, making them a convenient and tasty addition to your culinary repertoire. Whether you're looking for a salty, sweet, sour, or spicy profile, pickling shiitake mushrooms offers a world of possibilities to explore.
| Characteristics | Values |
|---|---|
| Mushroom type | Dried shiitake |
| Amount of mushrooms | 2 cups |
| Amount of water | 2.5 cups |
| Water temperature | Boiling |
| Soak time | 15 minutes |
| Additional ingredients | Sugar, soy sauce, vinegar, ginger, star anise, black peppercorns, Serrano chile, mustard seeds, coriander seeds, garlic, dill |
| Storage | Refrigerator |
| Shelf life | 1 month |
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What You'll Learn
- Selecting mushrooms: Choose large, thick-capped dried shiitake mushrooms with a white star-like pattern
- Rehydrating mushrooms: Soak in hot water for 15 minutes or until soft, then trim stems
- Making the brine: Combine 2 cups of the reserved soaking liquid with sugar, soy sauce, vinegar, and ginger
- Cooking the mushrooms: Simmer mushrooms in brine for 30 minutes, then cool in the liquid
- Storing and serving: Pack into a container with cooking liquid. Store in the refrigerator for up to 1 month
Selecting mushrooms: Choose large, thick-capped dried shiitake mushrooms with a white star-like pattern
Pickling shiitake mushrooms is a great way to add flavour to a variety of dishes, from ramen to salads and even cocktails. The process of lacto-fermentation or quick pickling can extend the shelf life of these mushrooms and enhance their umami flavour.
When selecting shiitake mushrooms to pickle, it is best to opt for large, thick-capped dried shiitake mushrooms. This variety of mushroom is ideal for pickling due to its sturdy texture and ability to absorb flavours. The thick caps provide a substantial base for the pickling process, ensuring that the mushrooms can withstand the brining or lacto-fermentation without becoming too soggy or fragile.
The best shiitake mushrooms for pickling will also exhibit a distinctive white star-like pattern on their caps. This pattern is a sign of quality and indicates that the mushrooms have reached the optimal stage of maturity for pickling. The star-like pattern is a result of the natural growth and development of the mushroom, and it adds a unique visual appeal to the final pickled product.
When shopping for dried shiitake mushrooms, it is recommended to explore Asian markets, as they tend to offer a wider selection and more competitive prices compared to standard grocery stores. By choosing large, thick-capped dried shiitake mushrooms with the distinctive white star-like pattern, you are setting yourself up for a successful pickling experience and ensuring that your final product will be both delicious and visually appealing.
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Rehydrating mushrooms: Soak in hot water for 15 minutes or until soft, then trim stems
Rehydrating dried shiitake mushrooms is an important first step in the pickling process. It softens the mushrooms, making them easier to work with and eat. To rehydrate your shiitake mushrooms, start by pouring boiling hot water over them. You can also use water that is very hot but not boiling. The amount of water you use will depend on the quantity of mushrooms you are rehydrating. For example, if you are rehydrating 2 cups of dried shiitake mushrooms, you will need 2.5 cups of boiling water. If you are rehydrating 4 cups of dried shiitake mushrooms, you will need to use 4 cups of boiling water.
Let the mushrooms sit in the hot water for 15 minutes or until they are soft. You can use a plate or mesh strainer to keep them submerged. Once the mushrooms are soft, remove them from the water. You can then trim any tough stems and cut the mushrooms into bite-sized pieces or thin slices.
It's important to note that you should not discard the water used for rehydrating the mushrooms. This water has now become a mushroom stock, taking on the flavour and nutrients of the mushrooms. You will use some of this mushroom stock in the next step to make the brine for pickling.
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Making the brine: Combine 2 cups of the reserved soaking liquid with sugar, soy sauce, vinegar, and ginger
Making the brine is a simple process. First, prepare two cups of the reserved mushroom soaking liquid. To this, add sugar, soy sauce, vinegar, and ginger. The exact quantities depend on your taste preferences, but a good starting point is 1/2 cup of sugar, 1/2 cup of soy sauce, 1/2 cup of vinegar, and a 2-inch piece of ginger, sliced into thin rounds. You can also add other spices such as star anise and black peppercorns for additional flavor.
It is important to use a good quality vinegar for the best results. While Chinese black vinegar is a popular choice, you can also use alternatives such as apple cider vinegar, rice vinegar, or red wine vinegar. These options will give your pickles a unique flavor profile.
Once you have combined all the ingredients for the brine, it is time to cook it. Place the saucepan over medium heat and bring the brine to a gentle simmer. Reduce the heat and continue to simmer for about 30 minutes. This process infuses the brine with the flavors of the spices and allows the sugar to dissolve completely.
After cooking, allow the brine to cool before using it to pickle your shiitake mushrooms. This brine will give your mushrooms a sweet, tangy, and umami flavor that is perfect for adding to various dishes such as ramen, rice bowls, salads, and roasted vegetables.
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Cooking the mushrooms: Simmer mushrooms in brine for 30 minutes, then cool in the liquid
To cook the mushrooms, first, prepare the brine. Combine the mushrooms with 2 cups of the reserved soaking liquid, sugar, soy sauce, vinegar, and ginger in a saucepan. Bring the mixture to a simmer over medium heat. This should take a few minutes depending on the stove and saucepan used. Once the mixture reaches a simmer, reduce the heat to low and continue to simmer gently for 30 minutes. It is important to simmer the mushrooms gently to ensure even cooking. Stir the mushrooms occasionally to prevent them from sticking to the bottom of the saucepan.
After 30 minutes, the mushrooms should be soft and fully cooked. They will have absorbed the flavours of the brine and taken on a tangy and umami taste. At this point, remove the saucepan from the heat and let the mushrooms and brine cool down. It is important to let the mixture cool down to room temperature before transferring it to a jar or container. This will take around 30 minutes to an hour, depending on the ambient temperature. Stir the mushrooms occasionally as they cool to distribute the brine evenly.
Once the mushrooms and brine have cooled, they are ready to be packed into a container. Use a quart-sized container and add enough of the cooking liquid to cover the mushrooms. You can also add spices and herbs to the brine at this stage if desired. Pack the mushrooms tightly into the container, ensuring they are fully submerged in the brine.
The mushrooms will continue to develop flavour as they sit in the brine. They can be stored in the refrigerator for up to one month. The brine can also be reused to make another batch of pickled mushrooms.
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Storing and serving: Pack into a container with cooking liquid. Store in the refrigerator for up to 1 month
Once you've prepared your pickled shiitake mushrooms, it's time to store them. You'll need a clean glass jar or container that's big enough to fit the mushrooms and the cooking liquid. Make sure the jar or container is dry and sterile before adding the mushrooms.
Pack the mushrooms into the jar, filling it only to the neck of the jar, leaving a little space at the top. Then, pour in the cooking liquid to cover the mushrooms completely. It's important that the mushrooms are fully submerged under the liquid, as any part left exposed to the air may spoil.
Seal the jar and store it in the refrigerator. Your pickled shiitake mushrooms will keep in the fridge for up to 1 month.
When serving, you can use the leftover liquid as a savory base for salad dressing or as a flavourful addition to soups and sauces.
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Frequently asked questions
Start by soaking the mushrooms in boiling water until they're soft. Then, remove the stems and slice the caps. Next, combine the mushrooms with a mixture of vinegar, salt, sugar, and spices like garlic, mustard seeds, coriander seeds, and dill. Bring the mixture to a simmer and cook for about 5 minutes. Finally, strain the mushrooms and store them in the refrigerator, submerged in their brine.
Look for large, thick-capped dried shiitake mushrooms with a white star-like pattern on the caps. You can find these at Asian markets, and they tend to be more affordable and higher quality than those found in grocery stores.
Soak the mushrooms in boiling water for around 15 minutes, or until they are softened. This will make them easier to work with and also provide you with some liquid that can be used for the brine.
Yes, you can use fresh shiitake mushrooms for pickling. However, some people prefer the texture and flavour of dried mushrooms. If using fresh mushrooms, remove the stems before pickling as they tend to stay tough even after several days.
Pickled shiitake mushrooms can be stored in the refrigerator for up to 1 month. The brine can be used again to make another batch of pickled mushrooms.
