200g dried shitake mushrooms Soy sauce to taste Ginger to taste (i use about a thumb sixed wad, thin sliced) Sweetener to taste (honey if you arent vegan, sugar, maple syrup, be fuckin creative here, sugarbeet juice?) 100ml vinegar, i use chinkiang but you can dilute 1pt balsamic into 2pts white wine/apple Lapsang souchong tea if you want, you can substitute or skip entirely.
Chuck the shrooms in a pot with a lid and set aside.
In a separate kettle or w/e, boil enough water to cover the shrooms.
When water boils, cover the shrooms and cover the lid.
Go do something else for 20 min.
When you get back, drain off all but 2cups of the water, use what you dont need as stock for something else. It's tasty fucking shitake stock.
Boil more water and make very strong lapsang tea if youre doing that bit.
Dump the vinegar, 2cups you saved of shroomjuice, ginger, and mushrooms back in the pot over medium low heat, covered. Add the lapsang tea (or water) until there is enough to cover the mushrooms, which will float so dont go too cray here.
Sweeten and soy-en to taste, let em cool and put them in a jar with the juice in a fridge and they'll keep for a week, if you slice the ginger thin it's a super interesting alternative to pickled sushi ginger.
Eat these cold, grill them as vegan meat, dumpling stuffing, vegan sausages, sandwich or sushi fillings, they're pretty versatile.
Save the juice too, you can use it in the next batch and just add a little of the other ingredients to save the flavor, or as a marinade for tofus, meats, etc.
bon appetit
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