Zesty Pickled Shiitake Mushrooms and Carrots Recipe for Foodies

Mushroom enthusiasts adore these zesty pickled shiitake mushrooms that dance with vibrant carrot ribbons.

The tangy pickle blend brings unexpected excitement to any meal.

Earthy shiitake mushrooms absorb a perfectly balanced brine that tingles your taste buds.

Each crisp bite delivers a remarkable flavor explosion that surprises and delights.

These quick pickles work wonderfully as a side dish or condiment for sandwiches and grain bowls.

Sharp vinegar notes complement the umami-rich mushrooms, creating an irresistible combination.

You’ll want to make a double batch to keep these addictive pickles on hand for every culinary adventure.

Pickled Shiitake Mushrooms and Carrots for Crunch

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Ingredients Needed for Pickled Mushrooms and Carrots

• Shiitake Mushrooms: Dried mushrooms with a rich, meaty flavor that add depth to the pickled dish.
• Carrots: Crunchy root vegetables that provide a sweet and vibrant element to the pickling process.

• Rice Vinegar: A mild and slightly sweet vinegar that forms the base of the pickling solution.
• Sugar: Balances the acidity and adds a subtle sweetness to the pickling liquid.
• Soy Sauce: Contributes a savory, umami flavor to the pickling mixture.
• Mirin: A sweet rice wine that enhances the overall flavor profile of the pickled vegetables.

• Water: Used to rehydrate the dried shiitake mushrooms before pickling.

Steps to Pickle Shiitake Mushrooms and Carrots

Step 1: Hydrate Dried Shiitake Mushrooms

Place dried shiitake mushrooms in a small bowl and cover with warm water. Let them soak for 20 minutes until they become soft and plump.

This process helps rehydrate the mushrooms and enhance their texture.

Step 2: Prepare Pickling Liquid

• Rice vinegar
• Sugar
• Soy sauce
• Mirin

Heat the mixture over medium temperature, stirring continuously until sugar completely dissolves.

The liquid should become smooth and well-integrated.

Step 3: Add Vegetables to Pickling Liquid

Drain the soaked shiitake mushrooms thoroughly.

• Softened shiitake mushrooms
• Thinly sliced carrots

To the simmering pickling liquid.

Step 4: Simmer Vegetables

Reduce heat to low.

Allow vegetables to gently simmer for 15 minutes. During this time, the vegetables will become tender and absorb the flavorful pickling liquid.

The sauce will slightly thicken, creating a rich coating.

Step 5: Cool and Store

Remove saucepan from heat.

Let the pickled mushrooms and carrots cool completely to room temperature. Transfer the mixture to a clean glass jar.

Refrigerate for minimum 2 hours before serving to allow flavors to develop and intensify.

Notes for Crunchy Pickled Veggies Success

• Use warm water to help shiitake mushrooms soften faster and absorb more flavor during soaking process.
• Keep heat low while cooking to prevent burning and ensure gentle, even pickling of vegetables.
• Cut carrots into uniform, thin slices for even pickling and attractive presentation in the final dish.
• Add a pinch of ginger or garlic during simmering to create more complex and robust taste profile.
• Store pickled mushrooms and carrots in a sealed glass jar in refrigerator for up to one week to enjoy prolonged freshness.

Styles to Try With Pickled Veggie Mixes

• Spicy Asian Pickle Fusion: Replace mirin with chili oil and add red pepper flakes for a fiery kick to the traditional recipe.
• Vegan Umami Pickle: Swap soy sauce with tamari and use coconut sugar instead of regular sugar to create a plant-based version with rich flavor profile.
• Herbal Japanese Pickle: Incorporate fresh ginger slices and green onions during the pickling process to enhance aromatic complexity and add subtle herbal notes.
• Low-Sodium Wellness Version: Use reduced-sodium soy sauce and replace sugar with monk fruit sweetener for a health-conscious alternative that maintains delicious taste.

What Goes Well With Pickled Shiitake Mushrooms

• Elevate Umami Flavors: Pair these tangy pickled shiitake mushrooms and carrots with grilled salmon or roasted chicken for a burst of complementary flavors.
• Create Asian-Inspired Harmony: Serve alongside steamed jasmine rice and a crisp, cold sake to balance the pickled vegetables' bright acidity and enhance the meal's depth.
• Texture Play Pairing: Combine with creamy goat cheese on a crusty baguette for a delightful contrast between the soft cheese and the crunchy, pickled vegetables.
• Wine Companion Suggestion: Select a dry Riesling or Gewürztraminer to cut through the pickling liquid's richness and highlight the mushrooms' earthy undertones.

Best Way to Store Pickled Veggies

• Transfer pickled shiitake mushrooms and carrots to an airtight glass jar, ensuring vegetables are fully submerged in pickling liquid. Seal tightly and store in refrigerator for up to 2 weeks.
• Not recommended due to potential texture changes and loss of crisp quality of pickled vegetables.
• Gently warm in microwave for 15-20 seconds or let sit at room temperature for 10 minutes before serving to enhance flavor and restore optimal texture.
• Remove only the amount needed each time, using clean utensils to prevent contamination and extend overall preservation of pickled vegetables.

FAQs

• Can I use different types of mushrooms?

Yes, you can substitute shiitake mushrooms with other varieties like button or oyster mushrooms, but shiitake provides the most authentic flavor.

• How long can I store these pickled mushrooms?

These pickled mushrooms can be stored in the refrigerator for up to 1 week in an airtight container, maintaining their crisp texture and tangy taste.

• Are these pickled vegetables healthy?

Absolutely! Shiitake mushrooms are rich in nutrients like vitamin D and selenium, while carrots provide beta-carotene and fiber, making this recipe a nutritious side dish.

• Do I need any special equipment to make this recipe?

No special equipment is required. You only need a saucepan, a small bowl for soaking, and a jar for storing the pickled vegetables.

Pickled Shiitake Mushrooms And Carrots Recipe

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4.5 from 8 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Zesty pickled shiitake mushrooms and carrots dance with tangy Asian-inspired flavors, bringing crisp texture and bold culinary excitement to your plate. Refrigerate these quick pickles for a week, and savor their versatile charm alongside grilled meats or as a vibrant sandwich topping.

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Ingredients

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Main Ingredients:

• 1 cup dried shiitake mushrooms
• 1 carrot, peeled and sliced into thin rounds

Pickling Liquid:

• 1 cup water
• 1 cup rice vinegar
• 1/2 cup sugar
• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)

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Instructions

1. Hydrate dried shiitake mushrooms in warm water for 20 minutes until they become plump and soft.
2. Create a pickling liquid by combining rice vinegar, sugar, soy sauce, and mirin in a saucepan, heating over medium temperature and stirring until sugar completely dissolves.
3. Drain mushrooms thoroughly and slice carrots into uniform pieces.
4. Add prepared mushrooms and carrot slices to the simmering pickling liquid, reducing heat to low.
5. Gently simmer the vegetables for 15 minutes, allowing them to absorb flavors and become tender while the liquid reduces slightly.
6. Remove saucepan from heat and allow the pickled vegetables to cool completely at room temperature.
7. Transfer cooled mushrooms and carrots with their pickling liquid into a clean glass jar.
8. Refrigerate the pickled vegetables for a minimum of 2 hours to enhance flavor infusion before serving.

Notes

• Soak shiitake mushrooms thoroughly to ensure maximum flavor absorption and soft texture.
• Try different vinegar types like apple cider or white wine vinegar for unique flavor profiles.
• Adjust sugar levels to create a balanced sweet-tangy pickled result that complements various dishes.
• Store pickled vegetables in sterilized glass jars to extend refrigerator shelf life up to two weeks.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Simmering
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 133kcal
• Sugar: 14g
• Sodium: 660mg
• Fat: 0.2g
• Saturated Fat: 0g
• Unsaturated Fat: 0.2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1.5g
• Protein: 3g
• Cholesterol: 0mg