Pickled Shiitakes
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Kettle
- Saucepan
- Stove
- Mixing bowl
- Plate
- Spoon
- Measuring cup
- Airtight container
- Refrigerator
Ingredients
- 4 cups dried shiitake mushrooms (about 1⁄3 oz.), stemmed
- 1 cup light or dark soy sauce
- 1 cup sherry vinegar
- 3⁄4 cup sugar
- 2 3" pieces fresh ginger, peeled
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