These pickled mushrooms are absolute flavor bombs. You have to try them!
One of my favorite things to do after having one of those so-good-it’s-inspiring meals at a restaurant is to go home and try to put together something like it that works with the tools and ingredients that I have on hand. After a mindblowing Donburi at a nearby restaurant, I put together a copycat rice bowl, and it was a huge hit! The star of the meal, however, were these perfect little pickled mushrooms that added explosive little pops of flavor to every bite.
To make the rice bowl, I topped simple short-grain white rice with
- These pickled mushrooms (recipe below)
- Radish slices
- Carrot slices
- Seaweed salad
- Scallions
- Basil
- Sesame seeds
- Sliced raw napa cabbage
- A fried egg with a yolk runny enough to slide down into the rice coated the ingredients like a sauce and made the whole dish creamy and delicious.
I also topped a soup with these pickled mushrooms the other day, which was almost impossibly good.
Seriously simple and ridiculously yummy pickled mushrooms
Ridiculously Yummy Pickled Mushrooms
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ridiculously yummy and incredibly simple pickled mushrooms. Gluten-free, vegan, and great for fried rice, rice bowls, salads, and more!
Ingredients
- 1 cup dry white wine
- 1 tsp rice wine vinegar
- 1/2 cup water
- 1 clove garlic
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili flakes
- 1 Bay leaf
- 1 Tbs olive oil
- 1/2 # mushrooms, like Maiitake, Enoki, or even button mushrooms, cleaned and separated or thinly sliced.
Instructions
- Bring the wine, vinegar, water, garlic, salt, pepper, bay leaf, and chili flakes to a boil. Turn off and let sit for 15-30 minutes.
- Strain and bring back the liquid back to a boil. Toss olive oil with mushrooms, place in a non-reactive container, and pour boiling pickling liquid over, making sure mushrooms are completely submerged in liquid.
- Allow to cool, covered. Store in refrigerator until ready to use or up to 1 week.
