Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook' – a delicious recipe with shiitake mushrooms, water, sugar, soy sauce, cider vinegar, ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the mushrooms into a container and add the boiling water. Place a small pan lid or plate on top of the mushrooms to keep them submerged and let stand to fully rehydrate for 5 to 6 hours.
2
Remove the mushrooms from the water and discard the stalks. Cut the caps in half. Reserve 2 cups of the steeping liquid and strain it to remove any debris. Any remaining liquid can be used for stocks and sauces.
3
Put the mushrooms into a pan with the reserved steeping liquid and all the other ingredients. Bring to a gentle simmer, stirring occasionally and making sure the mushrooms are submerged, and cook for 30 minutes. Discard the ginger, licorice, and star anise. Let cool, then transfer to a
4
and refrigerate. The pickled shiitake will be ready in 3 days, but will be better after a week.
1265
kcal
Calories
113
g
Fat
66
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 ounces dried shiitake mushrooms, 4 1/2 pints boiling water, 1 cup superfine sugar, Scant 1 1/4 cups soy sauce, and more.
Yes, Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook' falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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