We just got the bid back on our yard renovation and I’m fairly certain that my husbands heart stopped for a moment. It’s a pretty blank slate and the project is ambitious but it is definitely way more than we anticipated spending. We will probably have to scale a few things back and we might need to cancel the spring trip we were planning but I think that it will be worth the effort once it’s all said and done. I hate to admit this but it’s just in my nature to want to upgrade/change things when I’m in a new space. I guess it’s that desire to make something your own and inject your own personality into your environment. We don’t have to do anything to the house and it works great for us but I keep finding myself thinking of one more project that we need to tackle to make everything perfect.
I love pickling fruits and veggies. They add a ton of flavor without a lot of fat and calories. I realized that I’ve never shared one of my very favorite pickled items with you. I am a huge fan of mushrooms and they do a great job of soaking up whatever flavorings you add to them. These shitakes are cooked in a simple mixture of soy sauce, rice vinegar, maple syrup, garlic and ginger. They will keep in the fridge for a month if you keep them covered in the pickling liquid and can be eaten straight out of the fridge or on your favorite dishes. We like to add them to tacos and rice bowls. Check back on Monday and I’ll share my favorite way to eat them!
- 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
- 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.
- 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.