Funghi Sott’olio

Fungi Conserved in Oil

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


This way of preserving very young porcini (Boletus edulis) comes from Fivizzano in the Lunigiana behind La Spezia, a famous fungi region. It can be successfully applied to very young field agarics (gills still pink), to baby chanterelles (Cantharellus cibarius) and to orange milk mushrooms (Lactarius deliciosus, L sanguifluus, etc).

So, using fungi freshly gathered in an immature state, remove the base of the stems, but otherwise leave them whole. Clean them well, put them in an earthenware or enamel pan and just cover, half and half, with white wine vinegar and water, adding 2 peeled garlic cloves. Bring to the boil and cook for 8 minutes, at most, then drain them. Dry on a cloth, then leave them overnight in a warm place on another dry cloth.

Next day: put them into clean glass jars with 2 bayleaves, the garlic cloves, some fragments of cinnamon bark and the heads of 2 cloves.

Cover with olive oil and close with an airtight lid.

Leave for at least six weeks to allow the oil time to overcome their impregnation with vinegar. Serve as an hors d’oeuvre.