Mushrooms in oil: how to make them

Mushrooms in oil are an excellent preserve to prepare in autumn, a simple recipe that will allow us to taste them even out of season. They are perfect as an appetizer to season bruschetta or to serve as a tasty side dish to accompany meat-based main courses.

Preparing them is really simple: just blanch them in water and vinegar and keep them in glass jars with oil and spices. In our recipe we used porcini mushrooms, choosing them small and firm in order to preserve them whole.

Ingredients for 4 jars of mushrooms in oil

  • 1 kg of porcini mushrooms
  • 800 ml of water
  • 500 ml of white vinegar
  • 1 teaspoon of salt
  • 500 ml of EVO oil
  • 2 cloves of garlic
  • Fresh chili pepper
  • Parsley

How to prepare mushrooms in oil

Clean the mushrooms with a damp cloth or by passing them under running water, in order to remove the excess earth. Cut the stalks and dry them well. Put the water, vinegar and salt in a saucepan, bring to the boil and add the mushrooms, which should cook for about 5 minutes.

Once ready, drain them and put them to dry on a clean cotton cloth for at least a quarter of an hour. Transfer the mushrooms into a bowl and add the sliced chili and garlic and chopped parsley, stir and place the mushrooms in previously sterilized glass jars.

Now pour the oil and crush the mushrooms with a fork, so that they are completely covered and free of air bubbles. Close them and put them in a dry place, away from the light. After at least a week, your mushrooms in oil are ready to be enjoyed.

Once opened, they should be stored in the fridge and consumed within ten days. If you want to use different types of mushrooms, remember that each one needs a different cooking.