Quick Pickled Mushrooms
These mushrooms get better the longer they sit so make them ahead of time. Yield: 1 cup
- 1 cup enoki or beach mushrooms, stems trimmed to ½-inch or sliced shiitake mushroom caps
- 1 cup seasoned rice wine vinegar
1. Place the mushrooms in a small bowl.
2. Bring the vinegar to a boil in a small pot and pour over the mushrooms. Use a small plate to submerge the mushrooms. Cool to room temperature and then transfer to a storage container and keep in the refrigerator for up to 1 month.