Friday, 8 November 2013
Japanese Pickled Mushrooms
1/3 cup brown sugar
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
1/4 cup rice vinegar
6 cups thinly sliced fresh matsutake or shiitake mushroom caps
In a large saucepan, bring to a boil brown sugar, soy sauce, sake, and mirin.
Add mushroom caps, and return to a boil for 5 minutes. Turn off heat.
Add rice vinegar. Toss mushrooms well.
Allow to cool, cover, and refrigerate for 1-4 weeks.
For longest storage, marinate fresh mushrooms at their peak and store in a sterilized glass jar.