Description
Delight in the tangy and savory flavors of pickled shiitake mushrooms and carrots. This Asian-inspired vegan side dish combines rehydrated shiitake mushrooms and blanched carrots in a flavorful rice vinegar-based marinade infused with garlic, ginger, and a hint of sesame oil. Perfect as a topping for rice bowls, ramen, or salads, these pickled vegetables add a vibrant and healthy twist to any meal.
Ingredients
Scale
Pickled Shiitake Mushrooms and Carrots
- 1 cup dried shiitake mushrooms
- 1 cup julienned carrots
- 1 cup rice vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 garlic clove, sliced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Rehydrate Mushrooms: Soak the dried shiitake mushrooms in warm water for 20–30 minutes until fully rehydrated. Drain and gently squeeze out excess water, then slice if whole to prepare them for pickling.
- Blanch Carrots: Bring a pot of water to a boil and blanch the julienned carrots for 1 minute. Immediately transfer them to an ice bath to halt the cooking process and retain their crispness and vibrant color.
- Prepare Pickling Liquid: In a small saucepan, combine rice vinegar, water, soy sauce, sugar, sesame oil, salt, sliced garlic, grated fresh ginger, and crushed red pepper flakes if using. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has fully dissolved.
- Combine and Pickle: Place the rehydrated mushrooms and blanched carrots into a clean glass jar or heatproof container. Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged to evenly absorb the flavors.
- Cool and Refrigerate: Allow the pickled mixture to cool to room temperature before covering. Refrigerate for at least 2 hours to let the flavors meld, though overnight marinating will yield the best taste.
Notes
- Store the pickled mushrooms and carrots in the refrigerator for up to 2 weeks for optimal freshness.
- These pickled vegetables are excellent as a topping for rice bowls, ramen, salads, or even as a quick snack.
- If using fresh shiitake mushrooms instead of dried, sauté them briefly before pickling to develop flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian
