pickled mushrooms

So, there is this amazing hamachi dish we first had at nine-ten restaurant years ago. We never would have ordered it on our own, but it was part of our mercy of the chef meal.

Why wouldn’t we, self-proclaimed sushi aficionados and hamachi lovers, order it? Because the description included marinated mushrooms, and for the life of us we couldn’t see how the two would work together.

Boy, were we wrong. The mushrooms were delicately pickled and played off the hamachi perfectly, and ever since then, it’s been our number one go to when ordering.

We planning to have an upcoming at home sushi night; when my CSA arrived with a carton of shiitake mushrooms, so I decided to pickle them, and see if I could recreate a similar pairing.

Oh my goodness you guys, the pickling worked so well I might have eating most of the mushrooms before we even got to sushi night.

Ingredients:

1 carton shiitake mushrooms

water

1/4 cup rice wine vinegar

1 cup water

1 cup rice wine vinegar

1 Tbsp sugar

1 tsp salt

1 tsp peppercorns

1/2 tsp coriander seeds

1/2 tsp mustard seeds

2 cloves of garlic, peeled and smashed

Directions:

Place mushrooms in small stock pot. Cover with water and add 1/4 cup rice wine vinegar. Bring to boil.

Once boiling, remove from heat and drain.

In a 2 cup mason jar, or similar lidded jar, place garlic. Add cooked mushrooms.

In a separate, small pot, bring 1 cup water, 1 cup rice wine vinegar, sugar, salt, peppercorns, coriander and mustard seeds to boil. Once salt and sugar have dissolved, pour over mushrooms and garlic.

Refrigerate for 24 hours.