Pickled mushrooms in rapeseed oil

Ingredients for 1 servings:

• 250 g chanterelles
• 250 g porcini mushrooms
• 250 g mushrooms
• 250 g oyster mushrooms
• ½ liter of vinegar
• ½ liter of wine
• 1 tbsp sugar
• 12 peppercorns
• ½ bunch thyme
• 2 sprigs rosemary
• 2 tbsp, leveled salt
• 2 bottles of rapeseed oil
• 1 tsp salt
• Thyme, dried
• Bay leaf, dried
• Rosemary, dried
• Garlic granules
• Sage, dried
• Parsley, dried

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean and slice the mushrooms. Combine the white wine vinegar with the peppercorns, sugar, rosemary, thyme, and salt. Simmer for 5 minutes. Add the mushrooms and cook gently for another 5 minutes, just until they are still firm to the bite. Drain the mushrooms through a sieve, let them cool, and then dry them on kitchen paper. Mix the rapeseed oil with a little salt. Add the thyme, bay leaves, rosemary, garlic, sage, and parsley. Now place the mushrooms in jars and pour the herb oil over them until they are completely covered. The mushrooms will keep for several months if stored in a cool place. This quantity is sufficient for 3-4 500g jars.