wild mushrooms under oil

Porcini sott'olio

Preserved wild mushrooms in oil Authentic Italian recipe

Choose firm mushrooms. Look at them accurately: they must have no little hole.
Clean the mushrooms accurately. Cut off the end of every stipe if covered of earth. Then wip every mushroom (stipe and cap) with a moistened cloth. Don't wash mushrooms! They are spongy and become soaked with water easily.
Let the little mushrooms whole. Cut the bigger ones into slices.
Put the vinegar and an equal quantity of water in a large pot. Add a few pinches of salt, bay leaves and black pepper. Bring to the boil and blanch the mushrooms for 4 minutes.
Remove them from the boiling water with a skimming ladle and put on a towel. Cover with another towel and let them dry for 24 hours. Remember to turn them over now and then.
Meanwhile sterilize jam jars or preserving pots: let them boil for 10 minutes and then let them dry accurately.
Put the mushrooms into the jars adding also thyme or cloves if you like.
Cover the mushrooms with the olive oil. Put the save-flavour for preserves. They are designed to keep the homemade preserves in the right position. Close the jars and arrange them in a deep pan. Fill the pan with water up to 4-5 cm over the jars.
Bring to the boil and let the water boil for 30 minutes. Be careful the water is always over the jars. Add boiling water if necessary.
But the best solution is to use the sterilizer.

Note

- You can prepare 4-5 250 ml (8 fl oz) jars with these doses.
- Use also assorted mushrooms instead of Boletus.
- Some people like adding 2 garlic cloves in the mixture of water and vinegar.
- Preserve mushrooms up to 8-9 months.