Soy Pickled Shitakes
Prep time
Cook time
Total time
These soy pickled shitakes are perfect for topping your favorite salad or noodle bowl but they are great as a snack too!
Serves: 5 cups
  • 4 cups dried shitake mushrooms
  • 1 cup soy sauce
  • 1 cup rice vinegar
  • ¾ cup maple syrup
  • 2 1-inch pieces of ginger
  • 5 cloves of garlic
  1. Put the mushrooms in a heatproof bowl and cover with 5 cups of boiling water. To keep them submerged weigh them down with a plate to keep them submerged. Let them steep for 15 - 20 minutes then strain the mushrooms into a large bowl reserving 2 cups of the liquid.
  2. Combine the mushrooms, soy sauce, rice vinegar, and maple syrup in a saucepan. Lightly smash the ginger and garlic with the back of a knife and add to the soy mixture. Bring the mushrooms to a boil over medium heat and then reduce the temperature to low and simmer, stirring occasionally for 30 minutes. Remove from the heat and let cool completely before storing in the refrigerator for up to a month.
Recipe by Scaling Back at