food:soy_ginger_oyser_mushrooms [LoginError's Wikis]

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==== Soy Ginger Sake Marinaded Mushrooms ====

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{{tag> recipe pickle side}}
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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.

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

=== Ingredients ===
   * 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


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

=== Finishing ===
  * 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.

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

=== Sources ===
[[https://www.mushroom-appreciation.com/marinated-mushroom-recipe-asian.html | Mushroom Appreciation ]]