40g peeled ginger julienne (thin sliced in other words)
5 cloves garlic finely sliced
40g fresh green peppercorns/ substitute capers if needed
2 medium size red chillies deseeded and finely sliced
150ml extra virgin olive oil
100ml rice wine vinegar
50ml soy sauce
Sauté the ginger, garlic, chilli and peppercorns in oil until fragrant & soft.
Add the mushrooms and fry for 2 mins.
Add the vinegar, soy and water and cook for another minute before removing from the heat.
Leave for 24 hours to pickle/marinate before serving. This a Japanese style “light ” pickle so I imagine it won’t last for months like a traditional preserve.