Mushroom kitchen - Mushroom details














    
  
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Bottled or Canned Mushrooms
3 cups white vinegar or cider vinegar
3 cups water
14 fresh young boletus/lobster mushroom/chanterelle
2 cups olive oil
2 bay leaves
1 teaspoon peppercorns


Almost any kind of mushrooms can be pickled in this way. We have used boletus, lobster mushrooms, and chanterelles, but the latter were so delicious we ate them all before the photograph was taken! MAKES ONE QUART

Wipe the caps and stems carefully with a damp cloth. Discard any mushrooms that are at all buggy. Only very perfect young or button mushrooms are suitable for this recipe. Put the vinegar and water into a saucepan and bring to a boil. Submerge the mushrooms and blanch them for 4 minutes, then remove them with a slotted spoon and pack them tightly into a 1-quart jar. Fill the jar to the top with olive oil of good quality, add a couple of bay leaves and the peppercorns. Place the jar in a pressure canner and cook for 20 minutes at 240 to 250F. When the jar has cooled down, check the seal and store in a cool place.


Alternative mushrooms
Boletus badius
Boletus edulis
Cantharellus cibarius




Bottled or Canned Mushrooms.jpg



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