Shiitake Vinegar


Serves: 5
Yield: 1 1/3 Cups

Ingredients

2/3 cup dried shiitake stems
1 2/3 cups apple cider vinegar

Directions:

1. Loosely pack the shiitake stems in a clean pint jar, and add enough vinegar to cover. Put the cap on the jar, and add a label that includes the jar’s contents, the date prepared, and approximate date the vinegar will be ready (5 or 6 weeks from the preparation date). Store in a kitchen cabinet or another cool, dark place.

2. Give the jar a daily shake for the first few days. If needed, add more vinegar to keep the shiitake covered.

3. After 5 or 6 weeks, taste the vinegar. If a stronger flavor is desired, let it steep another week.

4. When the vinegar is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup. Before discarding the strained shiitake stems, either squeeze them through the cheesecloth or press them against the strainer with the back of a spoon to get every last drop of vinegar.

5. Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and date. Store in a cool, dark place, where it will keep for at least a year.

For a Change . . .
• Substitute rice vinegar for the apple cider vinegar.
• Use the caps and/or stems of one or more mushroom varieties, such as porcini, morels, and portabellas. If using fresh mushrooms, use 1 1/2 cups.
• Substitute sun-dried tomatoes for some of the dried shiitake stems.

TIP . . .
Although you can use entire mushrooms for flavoring vinegars and oils, I prefer to steep the tough stems and save the caps for other recipes!

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Shiitake Vinegar recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.




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