Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

1. 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. 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. 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. 4

   and refrigerate. The pickled shiitake will be ready in 3 days, but will be better after a week.

* Per serving · 4 servings · Values may vary.