Funghi sott’olio

Mushrooms preserved in olive oil


Preparation info

  • Makes about


    330 ml preserving jars
    • Difficulty


Appears in


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.


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


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