Pickled Shiitake

These brine-pickled shiitake mushrooms are a delicious and versatile addition to your pantry. With the help of the “Mastering Brine Pickling” technique, you can transform dried mushrooms into tangy and flavorful pickles that can be enjoyed in various dishes. While this recipe specifically uses shiitake mushrooms, you can substitute them with other dried mushrooms of your choice to experiment with different flavors.

The key to successful brine pickling with dried mushrooms is to ensure they are whole and of high quality. Sliced, crushed, or shriveled mushrooms may not brine well and can result in an inferior product. By rehydrating the mushrooms and combining them with a carefully crafted brine, you’ll achieve pickles that are full of rich, earthy flavors.

Yield: About 1 quart
(fermentation vessel: 1 quart)

INGREDIENTS:

• 3 cups dried shiitake mushrooms
• 1 quart unchlorinated water
• 1 tablespoon unrefined sea salt
• 2–3 cloves garlic
• 1 teaspoon peppercorns
• 2–3 whole dried red chiles
• 1 bay leaf
• Grape, sour cherry, oak, or horseradish leaves (optional)

INSTRUCTIONS:

1. Place the dried shiitake mushrooms in a bowl with water and let them sit for 2 to 3 hours. The mushrooms will rehydrate, and the liquid will turn into a translucent earthy brown, resembling a broth. This liquid will be used as the pickling brine. Drain the liquid into a large bowl, ensuring to strain out any grit. Stir the unrefined sea salt into the liquid.
2. Pack the quart jar with garlic cloves, peppercorns, dried red chiles, and a bay leaf, alternating with the rehydrated mushrooms. Pour enough brine into the jar to cover the ingredients. Any leftover brine can be stored in the refrigerator for up to a week.
3. If available, add grape or other leaves to the jar to prevent the mushrooms from floating. These leaves won’t crisp the mushrooms but will help maintain their firmness. If leaves are not available, top the jar with a sealed, water-filled ziplock bag. Loosely cover the jar.
4. Place the jar on a baking sheet and set it aside in a cool area away from direct sunlight. Allow the mushrooms to ferment for 7 to 10 days, checking regularly to ensure they remain submerged in the brine. If necessary, press the mushrooms down and top off with reserved brine. If the mushrooms continue to float, a small weight, such as a sealed water-filled jar, can be added. Remove any mold if it appears, but harmless scum can be left as is.
5. The pickles won’t undergo significant color changes due to the dark brine. You can test the flavor on day 7, and they should taste tangy and marinated rather than just salty. Once the desired flavor is achieved, ensure the mushrooms are fully submerged, screw on the jar’s lid, and store it in the refrigerator.
6. These brine-pickled mushrooms can be refrigerated for up to 2 months, ready to be enjoyed as a flavorful addition to various dishes.

CREATE YOUR OWN RECIPES:

For a unique twist, consider adding dried mushroom slices to a kraut recipe that already has a strong earthy flavor. Try incorporating them into a cabbage-fennel kraut to enhance its taste profile and introduce a delightful mushroom essence.

Get creative with your pickling adventures, and enjoy the rich flavors and versatility of these brine-pickled mushrooms in your culinary creations.