Star anise lends a subtle, licorice-like quality to pickled maitake mushrooms.
Maitake mushrooms are indigenous to Asia, resemble large shitake mushrooms and have several purported health benefits. Culinary uses for pickled maitake mushrooms include garnishes for cocktails, condiments for sandwiches or simply out-of-hand eating. Pickled maitake mushrooms have a shelf life of three months under ideal conditions -- refrigerated storage between 38 degrees Fahrenheit and 40 degrees Fahrenheit and limited exposure to oxygen.
Instructions
1. Clean 1/2 lb. maitake mushrooms with a vegetable brush.
2. Cut the maitake mushrooms into 2/3 inch strips.
3. Mix together 1/4 cup cider vinegar, 1/4 cup dry white wine, 1/2 cup water, 1 California bay leaf, 2 finely minced garlic cloves, 2 black peppercorns, 2 tbsp. minced shallots, 1 tsp. kosher salt, 1 tsp. coriander and 1 star anise pod in a non-reactive saucepot.
4. Bring to a boil and cook for five minutes. Reduce heat to a simmer and cook for 15 minutes.
5. Allow the pickling mixture to reach room temperature gradually and place in the refrigerator, covered.
6. Refrigerate the mushrooms for 12 hours, stirring every six hours. Store the pickled mushrooms in the refrigerator for up to seven days.
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