Pickled Mushrooms
Pickled Shimeji mushrooms offer a burst of tangy flavor and a unique texture. You'll find a harmonious balance of acidity and earthiness in every bite, making them a versatile addition to salads and sandwiches. You can also enjoy them as a zesty snack.
Trim the stems from <quantity>2<unit>cups</unit></quantity> of shimeji mushrooms and set aside
Place <quantity>100<unit>ml</unit></quantity> of soy sauce, <quantity>60<unit>ml</unit></quantity> of white wine vinegar and <quantity>30<unit>ml</unit></quantity> of fish sauce in a medium saucepan
Add <quantity>600<unit>ml</unit></quantity> of sake and <quantity>340<unit>ml</unit></quantity> of sherry vinegar
Bring to a boil
Add the mushrooms and simmer for 5m until tender
Check the tenderness and transfer to another container to cool. The pickled mushrooms are ready
Add an extra tanginess to your recipes. Enjoy!
I'm here to answer any questions you have about Pickled Mushrooms. Try me!