Miso pickled mushrooms – The Gourmet Gays

Name: Miso pickled mushrooms – The Gourmet Gays
Total time: 11 min
Ingredients: 500 g Mushrooms, I used chestnut but Shiitake, oyster, forestiere also work well, quartered or halved depending on size; 2 Garlic cloves grated; 1 Inch piece of ginger grated; 2 tsp Hot chilli flakes, I used Korean gochugaru, I've also used Pul Biber, Urfa and standard chilli flakes, use whatever you like; 1 tbsp Honey; 1 tbsp Miso - Red preferably but white is fine; 2 tbsp Mirin; 4 tbsp Light Soy Sauce; 4 cm piece of leek, quartered lengthways and thinly sliced or 3 spring onions thinly sliced; 6 tbsp Cider Vinegar; 1 tbsp soft brown sugar (optional)

thegourmetgays.co.uk

This recipe is adapted from a book called 'Ferment pickle dry', I have made these many times, the recipe is very flexible and adaptable and can be made to suit your taste palate. These are as the...

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Ingredients

500 g Mushrooms, I used chestnut but Shiitake, oyster, forestiere also work well, quartered or halved depending on size
2 Garlic cloves grated
1 Inch piece of ginger grated
2 tsp Hot chilli flakes, I used Korean gochugaru, I've also used Pul Biber, Urfa and standard chilli flakes, use whatever you like
1 tbsp Honey
1 tbsp Miso - Red preferably but white is fine
2 tbsp Mirin
4 tbsp Light Soy Sauce
4 cm piece of leek, quartered lengthways and thinly sliced or 3 spring onions thinly sliced
6 tbsp Cider Vinegar
1 tbsp soft brown sugar (optional)