Pickled Mushrooms

Pickled Mushrooms

Prep Time: 20 - 25 minutes

Cook Time: 25 minutes

Servings: 16 oz jar

Ingredients:

• 1 lb mushrooms of choice, cleaned and cut into similar shape
• 4 cups water
• 1 4 inch piece kombu
• 6 black peppercorns
• 1 bay leaf
• 1 garlic clove, sliced in half
• 1 tsp sesame seeds
• ½ tsp red chili flakes

Pickling brine

• ½ cup rice vinegar
• ½ cup water
• 2 tbsp + 1 tsp salt
• 1 tsp sugar

Directions:

1. Gently clean the kombu with a damp cloth.
2. In a medium pot, add 4 cups of water and the kombu. Bring to a gentle simmer over medium heat, and then reduce the heat to low and simmer for 20 minutes.
3. Turn the heat off, let the kombu steep for 10 minutes, then remove the kombu. You have now made a kombu dashi.
4. Put the kombu dashi over medium heat and bring to a simmer. Once it is gently boiling, add the mushrooms. Boil for about 2 minutes, until the mushrooms are tender.
5. Drain the mushrooms (keep the broth for stews/soups) and place the mushrooms on a clean towel. Gently squeeze to remove some of the excess moisture.
6. Place mushrooms in a large jar with the black peppercorns, bay leaf, garlic clove, and chili flakes.
7. Clean out the same pot and add the brine ingredients. Bring to a simmer until the sugar and salt is dissolved.
8. Cut the heat and pour the warm brine over the mushrooms.
9. Fit loosely with a lid and allow to come to room temperature, then place in the fridge.
10. Before consuming, allow the mushrooms to pickle for at least 24 hours, but preferably 48. Keep in the fridge for up to a month.