A very easy and delicious way to preserve wild mushrooms. These mushrooms are first boiled, then sautéed and then preserved in olive oil.
pickled, wild mushrooms
Sterilized glass jars
wild mushrooms such as porcini
slippery jack and birch bolete
Salt to taste
Olive oil enough to fill the jars
Clean and slice the mushrooms.
Bring the water and the vinegar to boil. Salt the water with a generous pinch of big grain salt.
In the meantime, place a tablespoon of olive oil in a pan and add the bay leaves, the thinly sliced garlic cloves, the rosemary twigs and the juniper berries.
Boil the mushrooms for 5 minutes.
Drain the mushrooms and place them in the pan. Fry them for 7-10 minutes. Adjust with salt.
Let the mushrooms cool off completely and transfer them in sterilized glass jars.
Top the pickled mushrooms with olive oil and make sure no bubbles of water are left in the jar and that the mushrooms are completely covered in oil.
Wait for a few days before consuming the mushrooms. Store in a cool and dark place for up to half a year.
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