shitake soy pickles

1 cup of dried shitake mushrooms

100g sugar (whatever you have...raw, palm, coconut, panella or replace with maple)

125ml light soy sauce (switch out with coconut aminos or tamari as you prefer)

125ml red wine vinegar (if you have rice wine or white wine or plain old white vinegar, use that!)

10cm piece of ginger, peeled and cut into match sticks

Soak the shitakes in about 500ml of boiled water for 15 minutes. Strain the mushrooms, reserving 250ml of the liquid. Trim the stems off the mushrooms (they are too woody and tough to eat, you could keep them and use them for stock, ramen broth, pho broth etc).

Combine the mushroom stock, mushrooms, soy, vinegar, sugar and ginger in a small pot and simmer gently for about half an hour. You can use them straight away, throw them on some steamed rice with some sesame seeds and spring onions ... instant dinner! Use them in rice paper rolls, sushi, buckwheat noodle salad ... or pimp up a burger or hot dog or loaded sweet potato fries ... oh dear! You decide :)

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