Pickled mushrooms in oil

Pickled mushrooms in oil

By
From
Complete Mushroom Book
Makes
2 kg
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2kg fresh mushrooms
olive oil
2 medium-sized dried hot chilli peppers, (optional)

Brine

Quantity Ingredient
1.2 litres good white wine vinegar
600ml water
2 tablespoons salt
5 bay leaves
10 cloves

Method

  1. Clean the mushrooms, then slice or cut according to size.
  2. Combine the brine ingredients in a large, non-corrosive pan and bring to the boil. Add the mushrooms and boil, allowing 5 minutes for small mushrooms and 10–12 minutes for larger ones. Drain and, without using your hands (because the mushrooms are now sterilised), spread on a very clean cloth to cool and dry for a few hours. Put a few mushrooms into a sterilised jar, pour in a little oil to cover them and (using the same spoon for each operation) mix gently so that the oil reaches all parts of the mushrooms. Add more mushrooms and more oil in the same way until the jar is full. If you wish, you can pop in a couple of red chilli peppers for added flavour. Close the lid tightly and keep for at least a month before use (and for up to a couple of months thereafter). Once opened, however, a jar should be used up fairly rapidly.
  3. Occasionally I find a few pinpoints of mould on the mushrooms after some months. If I catch them early enough the situation can be retrieved. I throw away the oil, boil the mushrooms in pure vinegar for a minute or so, then store in fresh olive oil as before.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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