Last year I blogged about planting Shiitake mushroom spores at our community garden. So far, a few have poked out but immediately been consumed by squirrels, but there are still old mushroom spores in the garden planted 4-5 years ago and they all sprouted at once into beautiful soft mushrooms. I have found that you need to pick mushrooms right away because they get tough and they start to be eaten if left very long. So, another gardener and I split the harvest and I still had over a pound of mushrooms.
The stem of the Shiitake (unlike many other mushrooms) is too tough to eat, so I removed those, brushed all the dirt off the mushrooms and began considering how to put them up until needed. My original idea was to dry the mushrooms, but after some Google searching, marinated mushrooms sounded much more delicious, so I decided to give them a try. I can also report they were so good, I marinated another batch several weeks later.
1-2 pounds small, meaty mushrooms
1 pint white vinegar or cider vinegar
Kosher salt or pure sea salt
Zest of a lemon, sliced into wide strips
2 dried hot chiles, split lengthwise
1/2 T. oregano
1/2 c. olive oil
One Year Ago - Green Tomato Relish