My love of all things pickled seems to have no boundaries. From the tame kosher dills to the more wild spicy asparagus. But i recently came across an accompaniment to a steak on a menu that intrigued me. Pickled Mushrooms. It was an Asian inspired recipe that included fresh shiitake mushrooms along with a very savory soy sauce based marinade. It paired perfectly with the aged rib eye they were served alongside.
I was inspired to place some of my dried wild mushrooms into service and give this technique a try. After some tweaking and experimentation I think I have found the perfect balance of salty, sour and umami all in concert with one another.
Place mushrooms in a large bowl and cover with boiling water to soak for 15-20 minutes. After fully re-hydrated, remove from water and squeeze to remove water.
In a large saucepan, add vinegar, olive oil, soy, sugar, garlic cloves, thyme and sliced onions.
Bring to a simmer to dissolve the sugar and then add mushrooms.
Remove from heat and allow to cool to room temperature for service.
You can also place in an airtight container and refrigerate for up to 3 months.
Ingredients
Directions
Place mushrooms in a large bowl and cover with boiling water to soak for 15-20 minutes. After fully re-hydrated, remove from water and squeeze to remove water.
In a large saucepan, add vinegar, olive oil, soy, sugar, garlic cloves, thyme and sliced onions.
Bring to a simmer to dissolve the sugar and then add mushrooms.
Remove from heat and allow to cool to room temperature for service.
You can also place in an airtight container and refrigerate for up to 3 months.