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Wild mushrooms, marinated and pickled in oil

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Ingredients for 1 servings:

  • 2 kg mushrooms, fresh, cleaned
  • 1 liter vinegar (white wine vinegar)
  • 500 ml white wine
  • 2 tbsp sea salt, coarse
  • 3 tbsp coriander – can also be omitted
  • Rosemary, fresh
  • 3 bay leaves
  • 500 ml oil (olive oil), cold-pressed

Instructions

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

Mix the white wine with the vinegar, add the salt and spices, and cook for about 15 minutes. Add only half of the halved mushrooms to the mixture, simmer for 10 minutes, remove with a slotted spoon, drain well in a colander, and repeat the process with the second half. Carefully dry the mushrooms with a kitchen towel and transfer them to the prepared jars. Divide the spices among all the jars and fill the jars with oil. Let the jars rest for a few weeks. If a jar is opened, make sure the mushrooms are always covered with oil.

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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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