Canned Mushrooms
12 servings
45 minutes
This recipe calls for chanterelles, honey mushrooms and shiitake mushrooms, but in reality the mushrooms can be different - ideally if they are seasonal.
1
Carefully wash the chanterelles and honey mushrooms without damaging the caps, and cut off the stems of the shiitake.
- Honey fungus (honey mushrooms): 800 g
- Chanterelles: 600 g
- Shiitake mushrooms: 600 g
2
Heat olive oil with pepper, thyme, rosemary, and bay leaves in a large pot with thick bottom and walls that retain heat, controlling the temperature with a cooking thermometer. Once it reaches 80 degrees, add the mushrooms — maintaining the temperature is crucial as the mushrooms should simmer, not fry. Add salt and pepper to taste and stir.
- Olive oil: 1 l
- Cayenne pepper: 2 teaspoons
- Thyme: 12 stems
- Rosemary: 2 stems
- Bay leaf: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
After adding the mushrooms, the oil temperature will drop immediately, but it is necessary to continue monitoring it, and as soon as it rises back to 80 degrees, the mushrooms should be cooked for another five minutes, then add sherry vinegar, mix everything again, transfer to a two-liter jar, and seal it. The snack can be eaten the next day.
- Sherry vinegar: 6 tablespoons
