Description
A vibrant and tangy pickled mushroom and carrot side dish featuring rehydrated shiitake mushrooms and crisp julienned carrots marinated in a savory blend of rice vinegar, soy sauce, garlic, ginger, and aromatic sesame oil. Perfect for adding a flavorful punch to rice bowls, salads, or enjoyed on their own as a refreshing vegan and gluten-free appetizer.
Ingredients
Scale
Mushrooms and Vegetables
- 1 cup dried shiitake mushrooms
- 1 cup julienned carrots
Pickling Liquid
- 1 cup water
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon grated fresh ginger
Instructions
- Soak the Mushrooms: Place the dried shiitake mushrooms in warm water and let them soak for 20 to 30 minutes until fully rehydrated and soft. Once softened, drain the mushrooms, remove the tough stems, and slice the caps into thin strips.
- Prepare the Pickling Liquid: In a small saucepan, combine water, rice vinegar, soy sauce, sugar, sesame oil, minced garlic, red pepper flakes (if using), and grated fresh ginger. Heat the mixture over medium heat, stirring occasionally to dissolve the sugar, and bring it to a gentle simmer.
- Simmer Mushrooms and Carrots: Add the sliced shiitake mushrooms and julienned carrots to the simmering pickling liquid. Let them cook together for 5 minutes to infuse the flavors and slightly soften the carrots.
- Cool and Store: Remove the saucepan from heat and allow the mixture to cool to room temperature. Transfer the pickled mushrooms and carrots with the liquid to a clean jar or airtight container.
- Refrigerate to Develop Flavors: Refrigerate the jar for at least 2 hours, preferably overnight, so the flavors meld and intensify. The pickled vegetables can be stored in the refrigerator for up to one week.
Notes
- These pickled shiitake mushrooms and carrots add a delightful tang to rice bowls, noodle salads, or can be served as a flavorful side dish.
- Adjust the red pepper flakes to your heat preference or omit for a milder taste.
- Store leftovers in an airtight container in the refrigerator for up to one week.
