Savory Pickled Shiitake Mushrooms
Enjoy a Refreshing Shiitake Mushroom Pickle All Summer Long
I was inspired to make this dish after trying a similar pickle from a local banchan (side dish) shop, and I was so impressed by the flavor! Shiitake mushroom pickles, with their wonderful aroma and texture, are a particularly sought-after side dish during the summer. This recipe will help you create a delicious and refreshing pickle that brightens any meal.
Ingredients- 15 Shiitake mushrooms
- 1 cup Sugar (200ml)
- 1/2 cup Vinegar (100ml)
- 1/2 cup Plum Extract (Maesil Extract) (100ml)
- 2 cups Soy Sauce (400ml)
- 1 cup Water (200ml)
Cooking Instructions
Step 1
Instead of washing the shiitake mushrooms under running water, gently wipe the surface with a damp kitchen towel to remove any dirt or debris. Washing them with water can diminish their natural aroma, so wiping is the preferred method.
Step 2
Firmly grip the cap of the mushroom with one hand and gently twist the stem with the other to separate it. This technique ensures the mushroom flesh remains intact and clean.
Step 3
Fill a pot halfway with water and place the clean glass jar you intend to use for storage into the pot. Once the water begins to boil vigorously, steam will form inside the jar. Continue to boil for about 10 minutes, or until the condensation droplets run down the sides. To prevent the jar from shaking or hot water splashing, maintain a medium heat setting.
Step 4
When removing the hot, sterilized jar, be cautious of burns. Put on oven mitts on both hands, and then lay the jar on its side. This allows any residual moisture to evaporate, drying the jar completely.
Step 5
After removing the stems, slice the shiitake mushrooms to your desired thickness. For stir-fries, thinner slices are ideal, but for pickles, a slightly thicker cut will preserve a more satisfying chewy texture.
Step 6
Combine all the pickling ingredients – soy sauce, sugar, vinegar, plum extract, and water – in a pot. Bring to a boil over high heat, then reduce to a simmer for 2-3 minutes. Let the mixture cool completely. If you prefer less sweetness, consider reducing the amount of sugar and plum extract by half and adjust to your taste.
Step 7
Place the sliced shiitake mushrooms in a steamer basket and steam for approximately 5 minutes. Steaming them briefly is key to maintaining their firm, chewy texture; oversteaming will make them too soft.
Step 8
Do not squeeze out the liquid from the steamed mushrooms. Place them directly into the sterilized glass jar. Pour the cooled pickling liquid over the mushrooms. Once the liquid has cooled down slightly, seal the jar with a lid. While delicious to eat immediately, the pickles develop an even richer flavor when stored in the refrigerator and served chilled.
