Name: Porcini ‘Under Oil’
Cuisine: Italian
Ingredients: 2 shallots, thinly sliced into rings; 2 garlic cloves, crushed; 175 ml (6 fl oz) virgin olive oil; 375 g (13 oz) fresh porcini mushrooms, wiped clean with a damp cloth and thickly sliced; 12 black olives; 100 ml (3½ fl oz) dry white wine; 6 fresh sage leaves; 4 plum tomatoes, skinned, deseeded and cut into large pieces; Salt and freshly ground black pepper; Juice of 1 lemon

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

175 ml (6 fl oz) virgin olive oil
375 g (13

Europe
Italy
Starter
Vegan
Gluten-free
Mediterranean

Method

The Italians have been preserving vegetables in oil for centuries. Not only is it a good method of keeping them, it also enhances their flavours. Make this recipe when fresh porcini come into season so you can enjoy them throughout the year. Aubergines can be prepared the same way.

Heat 2 tablespoons<