Porcini ‘Under Oil’

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

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
Mediterranean
Gluten-free

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<