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Pickled Wild Mushrooms

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.

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Ingredients
 3 Cups Dried Mixed Mushrooms (Forest Blend)
 ½ Cup Champagne Vinegar
 ½ Cup Extra Virgin Olive Oil
 ¼ Cup Soy Sauce
 ¼ Cup Brown Sugar
 2 Cloves Garlic
 1 Small Onion Sliced Thin
 1 Sprig Fresh Thyme

1

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.

2

In a large saucepan, add vinegar, olive oil, soy, sugar, garlic cloves, thyme and sliced onions.

3

Bring to a simmer to dissolve the sugar and then add mushrooms.

4

Remove from heat and allow to cool to room temperature for service.

5

You can also place in an airtight container and refrigerate for up to 3 months.

 

 

Ingredients

Ingredients
 3 Cups Dried Mixed Mushrooms (Forest Blend)
 ½ Cup Champagne Vinegar
 ½ Cup Extra Virgin Olive Oil
 ¼ Cup Soy Sauce
 ¼ Cup Brown Sugar
 2 Cloves Garlic
 1 Small Onion Sliced Thin
 1 Sprig Fresh Thyme

Directions

1

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.

2

In a large saucepan, add vinegar, olive oil, soy, sugar, garlic cloves, thyme and sliced onions.

3

Bring to a simmer to dissolve the sugar and then add mushrooms.

4

Remove from heat and allow to cool to room temperature for service.

5

You can also place in an airtight container and refrigerate for up to 3 months.

Pickled Forest Mushrooms
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