While not a pickle in the traditional sense, these mushrooms fill that niche of flavorful veggies that compliment a larger dish. These mushrooms have a shorter shelf life that the other quick pickle recipes, but this is rarely a problem. I make these for topping bibimbap, and they don't last more than a day or two.

• Mandolin or knife and cutting board
• Canning jar or seal-able glass container
• Small frying pan

• 3 king oyster mushrooms.
• 1/4 cup sake
• 1/4 cup mirin.
• 2 tablespoons sesame oil
• 1 teaspoon fresh ginger paste
• 1 tablespoon minced garlic
• 1 teaspoon black vinegar (optional)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• A generous grind of salt and pepper

1. Wash mushrooms, removing the root and any blemishes.
2. Slice mushrooms into long thin spears.
3. Saute the mushrooms in sesame oil until slightly crispy, adding salt and pepper.
4. Mix together the remaining ingredients and add to the pan.
5. Turn the heat to high and let the liquid boil and reduce until it becomes syrupy.
6. Pour the mushrooms and sauce into a salable container, let it come to room temperature and then refrigerate.

• The mushrooms are ready to eat when the container has cooled to room temperature, but taste best after a night in the fridge.
• The recipe I based this on did not have a freshness window listed, the mushrooms will likely not last as long as the other pickles on this page. Probably best to consume within a week.

Try white/button or shiitake mushrooms. Change the ratio of sake/mirin, or add rice vinegar for more tang.

Mushroom Appreciation