Preserved Mushrooms

mushrooms in their new home

mushrooms in their new home

Every Saturday we go food-shopping at our local market. Yesterday we had bought everything we wanted (and more) when we got a special offer from a market woman who was ready to close the stand and wanted to get rid of a good amount of mushrooms and we couldn’t refuse. At home we first weren’t sure what to do with them but after a look in a couple of cookbooks we made our first selfmade preserved mushrooms by mixing the recipes into one. We love doing this anyway, reading several recipes and putting together the parts which sound best. I have to admit that we like to leave out the more complicated, often time-consuming bits. I also have to admit that it doesn’t work with everything, some things just need their time. Not the mushrooms though, you really should try. After we compared the recipes and mixed about three different into one we discovered that Jamie Oliver has (almost) exactly the same in his book “Jamie at home”. As we love his style anyway we weren’t surprised at all. It’s dead easy, yummy and a great thing to give to friends instead of the usual bottle of wine or prosecco.

Here’s the RECIPE (à la Jamie Oliver) for

1,5 kg mushrooms (big ones cut into halves)

The marinade:

750ml good olive oil extra virgin

6 cloves of garlic (cut into slices)

2 fresh red chilis (chopped, without seed)

fresh thyme

fresh rosemary

fresh sage

The marinade

The marinade

The vinaigre brew:

1,5l whitewine vinaigre

1,5l water

3 tbsp sea salt

Prepare some smaller sterilized preserving glasses. Mix all ingredients for the marinade in a big bowl. Put the vinaigre, water and salt in a big pot and let it boil. Give mushrooms into the water and let it simmer for 3 minutes. When the mushrooms come up to the surface take a skimmer and dunk them back into the water.

Afterwards take the mushroom with a skimmer out of the water and put them directly into the bowl with the marinade and stir carefully.

Pour the mushrooms into preserving glasses and fill every glass up with the marinade until all vegetables are covered. Lock every glass with its lid and let them cool down. It’s ideal to wait for a minimum of two weeks until you open a glass because the mushrooms need the time to soak in the flavours of the fresh herbs. Store them in a cool and dark place, you can keep them about 3 months. Ours never survive that long, the stuff is too good.

 
 

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