Miso pickled mushrooms

DifficultyBeginner

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 book states a crossover between Japanese miso-pickling and European vinegar-pickling. You can eat them as an accompaniment to a cocktail, as part of a Asian inspired feast, an addition to salads or whenever you simply want salty, spicy, sweet, acidic umami party in the mouth and don't waste the liquid, it's great to use as a dressing.

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Prep Time10 minsCook Time1 minTotal Time11 mins
 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)
1

Bring a pan of water to the boil, add the mushrooms and simmer for 30 seconds, drain and set aside.

2

In a bowl mix all the remaining ingredients together and have a little taste, I don't like the mix overly sweet, it will really depend on the quality of the honey, mirin and miso you are using so at this point add the optional sugar to your liking then add the mushrooms and mix well and leave covered for an hour.

3

Transfer to your chosen clean jar or jars and refrigerate, they are good for a month, but you'll never keep them that long.

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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)

Directions

1

Bring a pan of water to the boil, add the mushrooms and simmer for 30 seconds, drain and set aside.

2

In a bowl mix all the remaining ingredients together and have a little taste, I don't like the mix overly sweet, it will really depend on the quality of the honey, mirin and miso you are using so at this point add the optional sugar to your liking then add the mushrooms and mix well and leave covered for an hour.

3

Transfer to your chosen clean jar or jars and refrigerate, they are good for a month, but you'll never keep them that long.

Miso pickled mushrooms
IngredientsDirections

2 Comments

  1. Absolutely stunning recipe. Couldn’t find gochugaru so used conventional chilli flakes instead, and cooked it all up yesterday afternoon – the mushrooms taste sensational. Finding it hard to leave them alone.

    Reply

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