The Momofuku restaurant and bar in NYC is known for their fried pickle mushroom bites that are simply to die for. These breaded mushroom balls are so incredible that the chefs at Pitt Cue Co. created a similar recipe that foodies can enjoy making at home.
These pickled shiitake mushrooms are incredibly easy to make and worth every bite. First you have to pickle your mushrooms so that they have a sour acidic taste to them. Simply rehydrate dried shiitake mushrooms for up to 6 hours and soak them in a mix of soya sauce, sugar, ginger, star anise, cider vinegar and licorice root. After three days you can toss this picked mushrooms into a batter of flour, egg, milk and panko breadcrumbs. Fry these mushrooms up till they're golden brown.