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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!

Ingredients

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

Method

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!