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The Wholefoodie: Susan Jane White makes an autumnal shiitake pickle


Pickled shiitake

Pickled shiitake

Pickled shiitake

Some of us binge-watch Cillian Murphy to get ours. Others locate it in secret stashes of chocolate. A sensible few find it in marathons and meditation. Me? I get my high from sneaking vegetables into my family.

As soon as they report their love for the dish, I leap out of my seat and list off the ingredients, like a 16th-century queen admiring her battalion. Usually, the carnivores in my family have to restrain me from tweeting Joaquin Phoenix.

Shroom season is upon us, to soften the blow of autumn's chill. My children doggedly swear they don't eat mushrooms, but seem to happily exclude shiitake from their dinnertime evictions.

Maybe they don't realise these pickles are, in fact, straight-up mushrooms? (I get giddy even writing this). Hope they pickle your fancy too!

Pickled shiitake

Makes 1 medium-sized jar

You will need:

160g shiitake mushrooms, with stems removed

6 tablespoons maple syrup

5 tablespoons soy sauce

4 tablespoons rice vinegar

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160ml water

2 sprigs of oregano (optional)

1 Slice the shiitake mushrooms - you can keep the stems after removing them from their caps. They'll make great stock for a later date if you freeze them in a bag. Add the mushroom slices to a small pan, along with the maple syrup, the soy sauce, the rice vinegar, the water and the sprigs of oregano, if you are using them.

2 Bring the pan to a gentle simmer and cook the contents for 15 minutes. Allow the pickled shiitake to cool before jarring it and storing in the fridge for up to 3 weeks. l

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