Miso Pickled Mushrooms

These mushrooms are so dang good. We like to serve them over rice with burdock and dandelion greens, but they make a fine compliment to many a meal. Try them in a bowl of ramen, or as a side to roasted vegetables or meats. You can eat them straight out of the jar with a fork, too. Not that that ever happens, around here…

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the mushrooms. Rinse them under cool water, and slice them to your taste.

Step 2

Fill a medium saucepan with water and bring it to a boil. Working in batches, add enough mushrooms to cover the surface of the water. Simmer the mushrooms for 30 seconds, and remove with a slotted spoon to drain. The remaining water will have absorbed color and flavor from the mushrooms; use it to cook pasta or rice in, or as a base for broths and soups.

Step 3

Prepare the pickling solution. Mince the garlic finely, and grate or mince the ginger. Quarter the leek lengthwise, and slice it finely.

Step 4

In a large jar, combine the remaining ingredients, whisking well to incorporate the miso.

Step 5

Add the mushrooms and lid the jar.

Step 6

Shake to coat all the mushrooms with brine.

Step 7

Allow to stand at room temperature for 1 hour, then transfer to the refrigerator, where it will keep for up to a month

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