4ozenoki mushroomsroughly 2 generous cups preferably caps, stems trimmed to 1 in
½cuprice wine vinegar
Herbs and Aromatics (make your own blend)
1gram1/2 Tablespoon prickly ash, gently crushed in a mortar
10grams1 large clove garlic
10grams1x1 inch square ginger
2dried thai chilies
2gramschopped lemongrass or citronella
Combine all ingredients besides the mushrooms in a bowl and warm over a pot of simmering water for 20 minutes, or until very hot, hen remove the bowl from the heat, cool, and allow to infuse overnight at room temp.
The next day, strain the cooled pickle liquid over the enoki, mix, allow to rest for 30 minutes to macerate, mixing occasionally, then press them under the pickle liquid, and refrigerate.