Funghi Sott’olio

Name: Funghi Sott’olio (Preserved Wild Mushrooms)
Yield: Makes 2 x 500 g (1 lb) jars
Cuisine: Italian
Ingredients: Sufficient olive oil (not virgin) to cover; 20 g (¾ oz) salt; 2 garlic cloves; 5 cloves; 20 black peppercorns; 10 bay leaves; 1 litre (1¾ pints) white wine vinegar; 500 ml (18 fl oz) water; 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these); 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these); 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these); 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these); 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these); 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these); 1.5 kg (3 lb) very fresh funghi (porcini, bay boletus, honey fungus, chanterelle, shiitake, button mushrooms or a mixture of all these)

Preserved Wild Mushrooms

Preparation info

Makes
2 x 500
g jars

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Italians very much enjoy pickled funghi with their antipasto. There is almost no family that does not get hold of at least a small quantity of wild mushrooms, especially if they are porcini, to preserve and enjoy at Christmas. If you want to picky our own wild mushrooms, you should always consult a good reference book first.

Ingredients

Europe
Italy
Starter
Vegan
Gluten-free
Christmas

Ingredients

Method