Pickling Mushrooms in Oil

Have fun preparing this mushroom dish!

The preservation in oil is a reliable method of preservation in which the fine aroma is well preserved: in oil pickled mushrooms fit to cold meat, to Fondue Bourguignonne, to Fondue Chinoise, as Entrée (classic antipasto in Italy), to game pâté or terrine (very popular in France). Most edible mushrooms are suitable for this purpose: it is important that only young, crunchy mushrooms are used. Certain mushrooms – e.g. Halli’s mushroom heads – are blanched before being cooked in a wine and vinegar broth. However, there are mushrooms that are not very “suitable” for pickling in oil, e.g. morels: these taste much better when dried.

The mushrooms can be pickled separately by type, or possibly as a colorful potpourri, as desired.

(*) Spice bouquet: also called turtle spice, a herb mixture packed in cloth bags, available in delicatessen stores. Only the contents of the sachet to the cooking broth form.

(**) Mixture of about one third olive oil and 2/3 sunflower oil or other vegetable oil. You can also use only olive oil.

Clean the mushrooms, small ones whole, bigger ones halve, quarter or cut into slices.

Bring the ingredients for the cooking broth to the boil, add the mushrooms. Bring to the boil again, simmer on low heat for three minutes (or a little more). Pour the contents of the pot into a sieve and cool.

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