Use them to add a touch of drama to an appetizer table or Sunday brunch. Try serving them in a medium serving bowl with a dish of toothpicks nearby so guests can poke and pop them into their mouths.
Recipe and photo courtesy of Amy from Family Feedbag.
Prep Time: 10 mins. | Cook Time: 5 mins. | Makes: 2 x 500 mL (2 cup) jars
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger
1. Rinse the mushrooms well under cool running water. Leave the small ones whole, chopping the larger ones into bite-size pieces.
2. Bring a large saucepan of water to a boil over high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally Drain (you can keep the mushroom water for making soups or noodle dishes).
3. Meantime, in each of two 500 mL (2 cup) jars, add 1 bay leaf, 1 bird’s eye chili and ½ tsp (2 mL) mustard seeds (if you’d prefer, you can combine the ingredients in one 1 L (4 cup) jar or a medium mixing bowl instead). Distribute the mushrooms equally into the jars.
4. In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, wasabi and ginger. Pour over the mushrooms.
5. Cover and refrigerate for up to 1 week.