PICKLED MUSHROOMS
A very easy and delicious way to preserve wild mushrooms. These mushrooms are first boiled, then sautéed and then preserved in olive oil.
Equipment
- Sterilized glass jars
Ingredients
- 1 ½ liters water
- 100 ml vinegar
- 750 g wild mushrooms such as porcini slippery jack and birch bolete
- 2 bay leaves
- 2 garlic cloves
- 1 rosemary twig
- 2-3 juniper berries
- Salt to taste
- 200-300 ml Olive oil enough to fill the jars
Instructions
- Clean and slice the mushrooms.
- Bring the water and the vinegar to boil. Salt the water with a generous pinch of big grain salt.
- In the meantime, place a tablespoon of olive oil in a pan and add the bay leaves, the thinly sliced garlic cloves, the rosemary twigs and the juniper berries.
- Boil the mushrooms for 5 minutes.
- Drain the mushrooms and place them in the pan. Fry them for 7-10 minutes. Adjust with salt.
- Let the mushrooms cool off completely and transfer them in sterilized glass jars.
- Top the pickled mushrooms with olive oil and make sure no bubbles of water are left in the jar and that the mushrooms are completely covered in oil.
- Wait for a few days before consuming the mushrooms. Store in a cool and dark place for up to half a year.