Tessa Kiros

Funghi sott’olio

Mushrooms preserved in olive oil

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Preparation info

  • Makes about

    three

    330 ml preserving jars

    • Difficulty

      Easy

Appears in

top 1000Twelve: A Tuscan Cookbook

Twelve

By Tessa Kiros

Published 2003

  • About

This is ideal to make when mushrooms are plentiful. You can use one type of mushroom here, or a combination. Serve them as part of a mixed antipasto. See note on preserving.

Ingredients

  • 1 kg (2 lb 4 oz) fresh wild mushrooms such as porcini,

Method

Rinse the mushrooms and pat dry. Cut them into slices or chunks.

Put the vinegar, wine, sage and rosemary into a saucepan. Season well with salt and bring to the boil. Add the mushrooms (in batches if necessary). When the liquid comes back to the boil, wait 3 minutes, then lift out the mushrooms with a slotted spoon. Put them onto a clean, dry cloth and pat dry. Pack them into clean, st