Pickled Asian Mushrooms

9/7/20231 min read

Pickled Asian Mushrooms

½ lb shiitake
½ lb chestnut mushrooms
1 tsp Sesame oil
4 tsp Grapeseed oil
2-3 cloves garlic
1-2 TBSP fresh ginger, chopped
1 small onion diced
1 cup water
1 cup vinegar
1-2 TBSP honey, optional


  1. To prepare the mushrooms, cut off the very bottom portion to remove any tough stems. If necessary, a damp paper towel may be used to wipe off any excess dirt or debris from mushrooms, do not run them under water!

  2. Chop the mushrooms roughly and set aside in a medium bowl.

  3. Mince or slice garlic and ginger, dice the onion and all to the bowl with mushrooms.

  4. Turn the burner to medium heat and warm a deep frying pan with grapeseed and sesame oils.

  5. Add mushroom mixture and saute for 8-10 minutes. Remove from heat and set aside.

  6. In a separate saucepan, bring vinegar and water to a simmer. Add the honey as well, if using. Simmer for a couple minutes, then remove from heat and let cool slightly.

  7. Place mushroom mixture in an airtight container or glass jar. Completely cover the mixture with vinegar-water solution and place in the fridge overnight. The longer it sits in the fridge, the stronger the flavor, so we recommend waiting at least 24 hours. Enjoy!


Any mushrooms may be used for this recipe, feel free to put your own spin on it.