Japanese Pickled Mushrooms

Post: Pickles

Image: J.B. Forbes, St Louis Post-Dispatch
  • 1/3 cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup sake
  • 6 cups thinly sliced mushrooms (I use white button mushrooms but shitake would be nice too)
  • ¼ cup rice vinegar
  1. In a large saucepan bring to a boil the brown sugar, soy sauce, mirin and sake.
  2. Add the mushrooms and return to the boil for 5 minutes. Turn off the heat.
  3. Add the rice vinegar. Toss the mushrooms well.
  4. Allow to cool, cover, and refrigerate for 1-4 weeks.
  5. For the longest storage, use the freshest of mushrooms and store in a sterilized glass jar.


I can’t remember where I got this recipe. If you know tell me and I’ll add an acknowledgement.

One thought on “Japanese Pickled Mushrooms

  1. I made this with some of our undersized pink oyster mushies, tearing the larger ones into 3 or 4. Beautiful!


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