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!
