Pickled Porcini Mushrooms

• Briefly toast the fennel seeds, coarsely chopped garlic and the chilli pepper cut into fine rings in a little oil. Cut the lemon unpeeled into 8 wedges.
• Clean the mushrooms and cut into slices, fry in rapeseed oil until golden brown. Then salt the mushrooms and mix with the fennel seeds.
• Prepare four jars (here Ex honey jars) and fill each with 2 wedges of lemon, garlic and rosemary. Always layer the mushrooms with a little olive oil. It is important that the olive oil forms a closed film over everything, then the mushrooms can be kept for 2-3 months.
• Let it steep for at least 1 week before enjoying!
• Use: with pasta, as a topping on bread, with salads, fried foods or just like that ...

IMPORTANT !!!

• Use only young and flawless mushrooms. Fry the mushrooms slowly and carefully. Do not fill the jars too full and always fill some oil between the individual layers of mushrooms, under no circumstances should there be any air in them.