These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew serve them with their slow-smoked Beef-Ribs and take them a step further by deep-frying them for their killer Crispy Pickled Shiitakes.
- Yield:Makes 2 pints
- Active time: 1 hour
- Total time:3 days
- 7 ounces dried shiitake mushrooms
- 4 1/2 pints boiling water
- 1 cup superfine sugar
- Scant 1 1/4 cups soy sauce
- Scant 1 1/4 cups cider vinegar
- 3/4-inch piece ginger, peeled
- 1/2 stick licorice root
- 1/2 star anise
Put the mushrooms into a container and add the boiling water. Place a small pan lid or plate on top of the mushrooms to keep them submerged and let stand to fully rehydrate for 5 to 6 hours.
Remove the mushrooms from the water and discard the stalks. Cut the caps in half. Reserve 2 cups of the steeping liquid and strain it to remove any debris. Any remaining liquid can be used for stocks and sauces.
Put the mushrooms into a pan with the reserved steeping liquid and all the other ingredients. Bring to a gentle simmer, stirring occasionally and making sure the mushrooms are submerged, and cook for 30 minutes. Discard the ginger, licorice, and star anise. Let cool, then transfer to a sterilized jar and refrigerate. The pickled shiitake will be ready in 3 days, but will be better after a week.