Make Ahead

Shiitake in Asian Style Marinade

May  1, 2013
Author Notes

This recipe was made as part of a quest for the perfect marinated shiitake. It wasn't the flavor I was originally after (tried to replicate Fogo De Chao ones), but it was equally good. Silky, slithery, smokey shiitake are very comfortable here in a slightly sweet and tangy marinade. —Eat Already!

  • Serves 12
Ingredients
  • 1/2 pound fresh Shiitake mushrooms,stumps removed
  • 1-1/2 cups water
  • 1/3 cup soy sauce
  • 1/3 cup red vinegar
  • 1/3 cup honey
  • 3 whole dry cloves
  • 5 dry allspice
  • 1-1/2 inch piece of ginger, peeled and halved
  • 1/2 teaspoon salt
In This Recipe
Directions
  1. Place Shiitake caps in a saucepan. Pour water in add salt, bring to a boil and cook gently for about 5 minutes.
  2. Drain the water into another saucepan, add remaining ingredients, stir well, bring to a boil. Immerse Shiitake into the marinade, and simmer for about 30 minutes. Let cool.
  3. Remove cloves and allspice. Place mushrooms into a jar, add strained marinade. Keep refrigerated.
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