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Fungi forays displays the edible fungi and plants that surround us plus the seasonal wildlife on view for free.


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Pickled shitake

November 6, 2015 / Posted by Fungi Forays

These soy-and-sherry-marinated dried mushrooms are the perfect accompaniment for grilled steaks. The recipe originates in a New York Japanese restaurant, Momofuku Noodle Bar, and was forwarded to me by ace Irish mushroom hunter Bill O’Dea.

123-pickled-shitakes400
30g dried wild mushrooms
30g dried cultivated mushrooms (you can buy dried shitake, I dry normal chestnuts)
125ml light or dark soy sauce
125ml sherry vinegar
75g sugar
75g fresh ginger, peeled
Put mushrooms into a medium bowl, cover with 5 cups boiling water, and press mushrooms down with a plate to keep them submerged. Let steep for 15 minutes. Strain mushrooms through a sieve set over a medium bowl, reserving 2 cups liquid.
Combine mushrooms, reserved liquid, soy sauce, vinegar, sugar, and ginger in a 4-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, about 30 minutes. Remove pan from heat; let cool. Transfer ingredients to a 1 1⁄2-qt. container, cover, and refrigerate for up to 2 weeks.

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