Name: Funghi Sott’Olio (Mushrooms Preserved Under Oil)
Yield: Makes two (8-ounce) jars
Cuisine: Italian
Ingredients: 3 cups white wine vinegar; 1½ teaspoons coarse sea salt; 3 cups water; 1½ pounds fresh brown mushrooms, stems removed; 1 cup extra-virgin olive oil; 2 garlic cloves, halved; 2 bay leaves, preferably European

Preparation info

Makes
two
( 8 ounce ) jars

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Maria Andriani in Apulia and Teresa Frate in Molise give mushrooms a brief bath in water and vinegar and then put them up under olive oil. They keep easily for a year.

Ingredients

1½ pounds fresh brown mushrooms, stems removed
3 cups water
3

Method

Clean the mushrooms by wiping them with a moist paper towel.

Bring the water, vinegar, and coarse sea salt to a boil in a 2-quart nonreactive pot. Add the mushrooms. When the mixture comes back to the boil, immediately remove the mushrooms with a slotted spoon and drain them well in a colander.