Mushrooms stuffed and pickled Greek style

Ingredients for 10 servings:

• 50 medium-sized mushrooms (approx. 5 cm in diameter, about 1.5 kg)
• 400 g feta cheese
• 2 eggs
• 1 bunch parsley, flat
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 2 tbsp, sautéed capers
• e.g. chili pepper(s), fresh or chili powder
• 1 tsp, heaped thyme, dried or 2 tsp fresh
• 1 tsp, heaped oregano, dried or 2 tsp fresh
• lots of pepper, black or mixed from the mill
• 1 liter olive oil or other oil to taste
• 2 tbsp, dried rosemary, dried

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 20 minutes; Total time approx. 3 days 1 hour 20 minutes

Vegetarian. For parties, with potato dishes, grilled meat or fish, fondue or raclette

For pickling, you will need two large, sterile, 1.2-liter screw-top jars, or a larger number of smaller ones. This quantity of mushrooms is sufficient for one baking sheet. When purchasing, make sure the mushrooms are undamaged, firm, and closed, and that the stem ends are not strawy, dry, or split. They must not smell musty or fishy, ​​or they will be overripe and inedible. Carefully clean any soil residue from the mushrooms using a thick bristle brush or kitchen paper; do not wash them. Break off the stems at the base by holding the mushroom in the cupped hand and gently pressing all around with the thumb of your other hand until the stem comes off. Use the stems for other purposes (or eat them straight away). Chop the parsley, garlic, onion, capers, and chili peppers, if desired. Adjust the amount of chili and garlic to taste; the mushrooms are perfectly tasty without them. Crumble the feta cheese into a tall, narrow mixing bowl. Add the eggs, herbs (without the rosemary), and spices, and blend with an immersion blender until smooth. Fill the mushrooms with the feta cream. This is best done by placing the mushrooms in your cupped hand and gently pressing the filling in with a regular knife, smoothing it out. Place the stuffed mushrooms on a baking sheet and cook in an oven preheated to 180°C for 20 minutes. They will now be quite shrunken and floating in liquid. Place the mushrooms on a thick layer of kitchen paper, replacing this if necessary if it is wet. They should be dry and cold before pickling. Layer the stuffed mushrooms in the jars using a tablespoon, avoiding squashing them or touching them with your hands (to ensure shelf life). Pour oil over each layer of mushrooms and sprinkle with a little rosemary, shaking the jar gently to release any air pockets. Fresh rosemary is not recommended here, as it could start to ferment in the oil. The last layer of mushrooms should be covered with 1 cm of oil before the jar is tightly sealed. The finished mushrooms should then be refrigerated for at least 3 days. During the first few days, the jars should be shaken slightly or tapped on a surface several times a day to remove any air pockets that would reduce their shelf life. The shelf life, refrigerated, is at least 4 weeks (hard to say, we always eat them before then). If necessary, add more oil after removing the mushrooms so that they are always covered by 1 cm.