Homemade mushrooms in oil

Mushrooms in oil are a delicious preserve, perfect to use for tasty recipes but also to enjoy as an appetizer.

Mushrooms in oil are delicious and easy to make: ideal to serve as a course during a dinner or lunch with friends. When autumn arrives, mushrooms become the absolute protagonists of our table, but if you also want to enjoy them in other seasons, this may be the best way to preserve them and to have them on hand whenever you want to enjoy them.

In our recipe we will use nails, but if you want you can also make porcini mushrooms in oil, champignons, or use mixed varieties : the recipe is the same!

How to make mushrooms in oil: the recipe

1. First of all, the process for perfect mushrooms in oil starts with taking the mushrooms and cleaning them with a kitchen knife or a cloth , removing all the earthy parts. If you can, avoid rinsing them under water.
2. If they are large mushrooms, cut them into pieces, otherwise leave them whole.
3. Take a large pot and boil the water with the vinegar and salt (about a tablespoon). Once it has come to the boil, add the mushrooms and let them boil for about 3-4 minutes once it starts boiling again. At first they will tend to float so push them to the bottom with a slotted spoon.
4. Once ready, drain them and dry them with a clean cloth, then leave them on a second cloth to air dry completely for at least 2 hours.
5. At this point, place them in a bowl and season them with pepper, salt, garlic (which you can mince or leave whole), fresh parsley chopped with a knife and chilli pepper to taste .
6. Once our mushrooms in oil are ready, you will have to think about how to preserve them . Get some sterilized glass jars and fill them with the mushrooms, gradually adding the extra virgin olive oil.
7. Press the mushrooms well with a fork or spoon to eliminate any air bubbles that could undermine preservation, then insert the appropriate plastic press.
8. Fill the jars and check that they are entirely covered by the oil and, at this point, create the vacuum by boiling the full jars for about 5 minutes.
9. Leave the jars in your pantry or in a dark, damp place.
10. Wait at least 1 month before enjoying them so that they lose the vinegar aftertaste lost during boiling and absorb all the flavors of the aromas used. Enjoy your meal!

This is an excellent idea to keep them good for longer and not just in the autumn period, however there are other preservation methods (especially for porcini mushrooms) that might interest you ! If you liked them, try all our recipes with mushrooms or try your hand at preparing tacks orchanterelles in oil .

Preparation tips

A preparation tip (or maybe even two). Vinegar is important to obtain a safe preserve free from pathogens such as botulinum. The minimum dose is approximately 50% of vinegar on the total quantity of water used, just as per our instructions, however we recommend not increasing the dose excessively because it will tend to completely eliminate the taste of the mushrooms.

Another tip to maintain the taste is to boil them as little as possible (better to cut them into pieces if they are large specimens) and to dry them well, as soon as they are drained, so that they cannot absorb more water or vinegar.

Here is a video where all the steps to make this delicious autumn preserve are explained. As you can see, you can vary the aromas according to your tastes: they will always be excellent!

Conservation

If the vacuum has formed correctly you can store these delicacies closed in a cool, dry place for up to 3 months . Once you open the jar, always check that the oil completely covers the mushrooms (add your own if necessary) and consume them within about ten days .

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Mushroom time. Here are the edible ones