Name: Funghi sott’olio (Mushrooms preserved in olive oil)
Yield: Makes about three 330 ml (11 fl oz) preserving jars
Cuisine: Italian
Ingredients: 1 kg (2 lb 4 oz) fresh wild mushrooms such as porcini, chanterelles or ovuli; olive oil to cover the mushrooms in the jars; a few bay leaves; 3 garlic cloves, peeled and left whole; 3 small dried red chillies, left whole; 500 ml (2 cups) white wine vinegar; 250 ml (1 cup) white wine; a few sage leaves; a few small sprigs of rosemary

Preparation info

Makes about
three
330 ml preserving jars

Difficulty
Easy

Appears in

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

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Ingredients

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