in Italy

Pickled mushrooms in olive oil

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Ingredients for 1 servings:

  • 2 kg mushrooms or chanterelles
  • 1 bulb(s) garlic
  • ½ liter of vinegar
  • 1 ½ liters of water
  • 3 tsp salt
  • 1 liter olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

Antipasti

Cook the cleaned mushrooms and peeled garlic cloves in 1/3 vinegar and 2/3 water for about 20 minutes. Drain the liquid, let the mushrooms and garlic cloves dry on kitchen paper for 1 day (at least 8 hours). Then place them in jars and fill with olive oil. Let them steep for about 1 week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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