- 1/2 pound fresh Shiitake mushroom caps
- 1-1/2 cups water
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup honey or 2 tablespoons sugar
- 4-5 slices of ginger
- 1/2 teaspoon salt
- Place mushrooms in a saucepan with water and salt and bring to a boil. Cook at a simmer for 5 minutes.
- Drain the water, add remaining ingredients and bring to a boil. Simmer for about 25-30 minutes.
Pour marinated mushrooms into a pint jar. Let cool at room temperature for 20-30 minutes before you put a lid on (this is VERY important). Refrigerate and use within 2 weeks.