These simple (gluten-free and vegan!) pickled mushrooms are just stupid good!
Before I get to the recipe, though, I have to mention the amazing even that I attended recently.
Last week, I headed off to San Francisco to catch Women Leaders at the Table: Addressing Inequity in the Good Food Movement. Held by the Commonwealth Club, it was an absolutely inspiring discussion led by some powerful and inspirational women.
Moderated by Shakira Simley, the Community Development Director at Bi-Rite Market and a brilliant woman who I would absolutely recommend looking up, Women Leaders at the Table brought together:
Joann Lo, Executive Director of Food Chain Workers Alliance; Vice President of Los Angeles Food Policy Council’s Leadership Board
Brittni Chicuata, Government Relations Director with the American Heart Association | American Stroke Association
Kristyn Leach, Farmer at Namu Farm
Dominica Rice Cisneros, Chef and Owner of Cosecha Cafe in Oakland
to talk about the growing need to address the problems in the industrial food system, which include the lack of farm workers rights, corporate consolidation of the food supply, inequities in pay and benefits for food workers, and farming practices that prioritize profits over everything else. These women are at the forefront of this movement and came together for this event to discuss the work that they’re doing to provide solutions and create change.
I could tell you all about it, but I’d really recommend heading over to the website and checking out the audio recording of the event, where you can hear these incredible women in their own words. (Plus, you simply have to catch Kristyn Leach absolutely stealing the show in the last minutes!) If you aren’t totally inspired by the end of it, I just don’t know what more I could tell you. #womenatthetable
[bctt tweet=”#womenatthetable” username=”tastingevery”]
Okay…back to the pickled mushrooms!
After a truly amazing meal the other day at Miminashi, a new restaurant in Napa, we were inspired to create our own version of the donburi we tried at lunch. Mom had ordered the donburi, while I had the fried rice, which was astonishingly good with ginger, sausage, kimchi, and egg, the awesome dude had the simple and delicious chicken katsu, and Dad had been blown away by his order of ramen that was filled with nori, kombu, fresh corn, and these Jimmy Nardello peppers that I’m absolutely loving this season. This was seriously the best lunch we’ve had in a while!
One of my favorite things to do after having a great meal out is to go home and try to put together something that’s just as exciting to eat, but works with the tools and ingredients that I love and have on hand. This rice bowl wound up being a huge hit over here! We’ll definitely be adding this one to the rotation.
[bctt tweet=”This rice bowl wound up being a huge hit over here!” username=”tastingevery”]
The star of the meal, however, were these perfect little pickled mushrooms that added amazing little pops of flavor to every bite.
For the rice bowl, I topped simple short grain white rice with the pickled mushrooms, radishes, and carrot, a little seaweed salad, fresh scallions and basil, crunchy sesame seeds, sliced napa cabbage, and a fried egg with a yolk runny enough to slide down into the rice, coating it and making the whole dish creamy and delicious.
A single recipe that included everything for the rice bowl looked a little too intense for one post, so I’m splitting it up into two parts. Pickled mushrooms today, and the rice bowl next time. It looks like a lot of work, but these are really simple recipes and you can make nearly everything ahead, although I do recommend making your rice and egg fresh for this meal.
[bctt tweet=”…perfect little pickled mushrooms…” username=”tastingevery”]
Nearly every recipe that I used for the donburi is on the blog if you’re in the mood for a bright and healthy rice bowl right this minute and don’t want to wait for the next post. You can find pickled vegetables (you’ll want to use the pickling liquid for julienned carrots, daikon radish and thinly sliced radishes), seaweed salad, and there’s also a simple how-to recipe if you need a quick lesson on making the perfect sunny-side-up egg!
Today, though, is all about the pickled mushrooms, which have yet to make an appearance here on Tasting Everything!
As always, you want to have a few supplies on hand, but you’ll only need to use a little of them here.
Here’s the cost breakdown!
- White wine – $2
- Vinegar – $.50
- Garlic – $.10
- Spices and Herbs – $.20
- Olive Oil – $.25
- Mushrooms – $1.99
- Total – $5.04 Per serving $1.26
Seriously Simple and Ridiculously Yummy Pickled Mushrooms
- 1 cup dry white wine
- 1 tsp rice wine vinegar
- 1/2 cup water
- 1 clove garlic
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili flakes
- 1 Bay leaf
- 1 Tbs olive oil
- 1/2 # mushrooms, like Maiitake, Enoki, or even button mushrooms, cleaned and separated or thinly sliced.
- Bring the wine, vinegar, water, garlic, salt, pepper, bay leaf, and chili flakes to a boil. Turn off and let sit for 15-30 minutes.
- Strain and bring back the liquid back to a boil. Toss olive oil with mushrooms, place in a non-reactive container, and pour boiling pickling liquid over, making sure mushrooms are completely submerged in liquid.
- Allow to cool, covered. Store in refrigerator until ready to use or up to 1 week.
Looking for more fun DIY projects? You might want to check out: