Nick Smith from Rising Sun Workshop

Head chef and co-founder and head chef Nick Smith of Rising Sun Workshop has kindly shared his delicious pickled shiitake mushroom recipe. Give it a spin with different mushrooms or vegetables about to turn in your kitchen, and eat them with just about anything!


4 cups of used (make a vegetable stock with them first) dried shiitake mushrooms
1 cup soy sauce (we use gluten free Kikoman)
1 cup sherry vinegar
1 cup sugar
Big knob of ginger, peeled and sliced
2 cups water


Trim the stems from the mushrooms

Combine everything in a pot

Simmer slowly for 30 minutes

Move to a clean jar and store in the fridge.

Keeps for ages!