Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

• 7 ounces dried shiitake mushrooms
• 4 1/2 pints boiling water
• 1 cup superfine sugar
• Scant 1 1/4 cups soy sauce
• Scant 1 1/4 cups cider vinegar
• 3/4-inch piece ginger, peeled
• 1/2 stick licorice root
• 1/2 star anise

1. Put the mushrooms into a container and add the boiling water. Place a small pan lid or plate on top of the mushrooms to keep them submerged and let stand to fully rehydrate for 5 to 6 hours.
2. Remove the mushrooms from the water and discard the stalks. Cut the caps in half. Reserve 2 cups of the steeping liquid and strain it to remove any debris. Any remaining liquid can be used for stocks and sauces.
3. Put the mushrooms into a pan with the reserved steeping liquid and all the other ingredients. Bring to a gentle simmer, stirring occasionally and making sure the mushrooms are submerged, and cook for 30 minutes. Discard the ginger, licorice, and star anise. Let cool, then transfer to a
4. and refrigerate. The pickled shiitake will be ready in 3 days, but will be better after a week.

shiitake mushrooms, water, sugar, soy sauce, cider vinegar, ginger, licorice root, anise

Taken from www.seriouseats.com/recipes/2014/07/pickled-shiitakes-from-pitt-cue-co.html (may not work)