Pickled Mushrooms

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Pickled Mushrooms

Yield: 2 cups

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Ingredients

• 1 lb ounces shimeji mushrooms, broken into small clusters (sub: maitake)
• 1 ½ cup rice vinegar
• 2 garlic clove, minced
• 1 teaspoon sugar
• pinch chili flake
• 2 bay leaves
• neutral oil

Instructions

1. In a large skillet, heat a thin layer of oil over medium-high heat. Add the mushrooms to the pan and season with salt and pepper. Cook them for about 5 minutes, stirring occasionally. (Do this in two batches if your pan isn’t big enough. Don’t crowd the pan!)
2. While the mushrooms cook, whisk together the remaining ingredients in a small bowl. When the mushrooms are browned and cooked through, add them to the bowl of pickling liquid. Stir to combine. Set aside for at least 10 minutes (so the flavors have time to blend), then taste for seasoning and adjust.
3. Store refrigerated for up to a couple of weeks.