Shimeji Mushrooms are those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.
The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.
Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific, and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.
*mushies is Australian slang for Mushrooms
Quick Pickled Shimeji Mushrooms
150 ml rice vinegar
100 ml water
2 Tblspn sugar
small stick cinnamon
1 tspn pink or green peppercorns
2 star anise
1 tspn whole cloves
1 tspn salt
Place all ingredients in a saucepan and simmer for 5 minutes. Remove from the heat and allow to cool.
Add 150 g – 200 g shimeji mushrooms and allow to sit for 15 minutes.
Delicious as part of a mezze spread, a salad or pickle accompaniment to a meal, or ladled on top of hot soup or noodle dishes.
Some Miso Soup with Pickled Shimeji.