Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

[Photograph: Paul Winch-Furness]

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.

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

About This Recipe

Yield:Makes 2 pints
Active time:1 hour
Total time:3 days
This recipe appears in: Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.


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