Porcini Sott’Olio

The art of pickling mushrooms so they can be eaten out of season is very widespread in Italy. Using either own-gathered or bought mushrooms, almost every family makes at least one jar to be saved for grand occasions such as Christmas. They are served as part of an antipasto and people don’t mind the vinegary taste, which takes most of the initial mushroom flavour.

I must stress that when preserving mushrooms at home it is important to take precautions against botulinus