A bright, woodsy, umami-packed pickle that captures the essence of fresh matsutake. This quick brine keeps their signature aroma intact while layering in citrus, garlic, and a gentle chili kick. Serve with rice, roast meats, noodles, or eat straight from the jar.
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Ingredients
• ½ lb fresh matsutake mushrooms (lobster, chanterelle or porcini work too), cleaned and sliced (julienne or thin ribbons)
• 4 cups water
• ½–1 tsp salt, to taste
• 1 tsp sugar
• Pinch of MSG (optional but recommended)
• 1 garlic clove, smashed or sliced
• ½ thin slice of lime or a small squeeze of lime juice
• ½–1 tsp fish sauce
• 1–2 tsp chili garlic sauce (rooster-brand preferred)
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Instructions
1. Make the blanching liquid
In a medium pot, bring 4 cups of water to a boil. Add the salt and sugar, stirring until dissolved. Add a small pinch of MSG.
2. Blanch the matsutake
Add the sliced matsutake to the boiling water. Cook for 1–2 minutes, just until the mushrooms soften slightly but still hold their structure.
3. Chill the mushrooms
Use a slotted spoon to remove the matsutake. Immediately blanch in cold water to stop the cooking.
Allow the mushrooms to cool completely. Let the blanching liquid cool to room temperature as well.
4. Pack the jar
Transfer the cooled matsutake to a clean mason jar. Pour in enough of the cooled blanching liquid to just cover the mushrooms.
5. Refrigerate
Seal the jar and refrigerate for 48 hours to let the flavors start developing.
6. Add aromatics
After two days, open the jar and add:
• Garlic
• Lime
• Fish sauce
• Chili garlic sauce
Reseal the jar and shake gently to distribute.
7. Let it marinate
You can eat the pickles immediately, but the flavor deepens beautifully after another 1–2 days in the fridge.
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Serving Ideas
• Spoon over warm rice or congee
• Add to ramen, soba, or udon
• Serve alongside grilled fish or chicken
• Mix into a rice bowl with herbs
• Eat cold straight from the jar (no shame)
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Storage
Keep refrigerated and consume within 1–2 weeks for best quality.