Recipe Miso Pickled Mushrooms

[SatNavSaysStraightOn]

I came across this interesting recipe while looking for pickled mushrooms (TFT Morning Glory ). Although the exact combination of ingredients was way too salty for my tastes, I was able to save the mushrooms and modified the recipe. As with a lot of recipes, chilies, mushrooms, miso, soy sauce liquid sweetener can all be changed to taste or what's in your cupboard. And I suspect the vinegar could be as well. I keep my ginger in the freezer and grate it from frozen. It saves the ginger and you can shave off the skin and discard before starting on the ginger itself.

Ingredients
500g mushrooms, quartered or sixth depending on size
4-6 garlic cloves minced
2-3cm ginger grated
2 tbsp gochugaru flakes
2-3 tbsp maple syrup
2 tbsp aka miso - red miso
4 tbsp mirin
3 tbsp light soy sauce (or tamari)
4 spring onions, very thinly sliced
100ml apple cider vinegar

Method

1. Bring a large saucepan of water to the boil and add the mushrooms. Either simmer for 30 seconds or if it does not return to the boil in 1 minute, call it at that and drain the mushrooms. You are simply sterilising the outside of the mushrooms and softening them slightly.
2. Sterilise your 1L jar with lid and set aside - I typically use a medium size IKEA jar similar to a Kilner jar.
3. I blanched my spring onions before slicing - literally dunking them in boiling water for no more than 10 seconds if that.
4. Mix all of the liquid, spices and sweetener together in a bowl and taste. I needed to modify the sweetness and increase the chillies.
5. Transfer carefully to the kilner style jar and seal. Leave for a minimum of a day before trying them.

 

[SatNavSaysStraightOn]

Hubby has announced that he'll have the again. They are actually very nice.

 

[Barriehie]

I came across this interesting recipe while looking for pickled mushrooms (TFT Morning Glory ). Although the exact combination of ingredients was way too salty for my tastes, I was able to save the mushrooms and modified the recipe. As with a lot of recipes, chilies, mushrooms, miso, soy sauce liquid sweetener can all be changed to taste or what's in your cupboard. And I suspect the vinegar could be as well. I keep my ginger in the freezer and grate it from frozen. It saves the ginger and you can shave off the skin and discard before starting on the ginger itself.

View attachment 123192

Ingredients
500g mushrooms, quartered or sixth depending on size
4-6 garlic cloves minced
2-3cm ginger grated
2 tbsp gochugaru flakes
2-3 tbsp maple syrup
2 tbsp aka miso - red miso
4 tbsp mirin
3 tbsp light soy sauce (or tamari)
4 spring onions, very thinly sliced
100ml apple cider vinegar

Method

1. Bring a large saucepan of water to the boil and add the mushrooms. Either simmer for 30 seconds or if it does not return to the boil in 1 minute, call it at that and drain the mushrooms. You are simply sterilising the outside of the mushrooms and softening them slightly.
2. Sterilise your 1L jar with lid and set aside - I typically use a medium size IKEA jar similar to a Kilner jar.
3. I blanched my spring onions before slicing - literally dunking them in boiling water for no more than 10 seconds if that.
4. Mix all of the liquid, spices and sweetener together in a bowl and taste. I needed to modify the sweetness and increase the chillies.
5. Transfer carefully to the kilner style jar and seal. Leave for a minimum of a day before trying them.

View attachment 123193

That looks really good! I do the same thing with my ginger.