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Ingredientes
- 1Â 1/2 kg (3 lb) very fresh funghi (porcini bay boletus honey fungus chanterelle shiitake button mushrooms or possibly a mix of all these)
- 1 lt white wine vinegar
- 500 ml water
- 20 x black peppercorns
- 10 x bay leaves
- 2 clv garlic
- Â Â sufficient extra virgin olive oil (not virgin) to cover
- 20 gm salt
Direcciones
- Clean the mushrooms and throw away any which have maggots.
- Cut large ones into quarters.
- Bring to the boil the vinegar and the water in a stainless steel pan add in the peppercorns bay leaves salt garlic and cloves and let it boil for 5 6 min.
- Add in the mushrooms and boil for another 10 min.
- Take off the heat and remove the mushrooms using a perforated spoon.
- Spread them on a very clean cloth to dry and cold.
- Don't touch the mushrooms with your hands to avoid contaminating them with bacteria.
- Place in sterilized jars and add in sufficient extra virgin olive oil to cover them.
- Make sure there are no air bubbles in the oil.
- Seal with a screw top or possibly other lid and put away for at least a couple of months in a cold dark place.
- italians very much enjoy pickled funghi with their antipasto. There is almost no family which does not get hold of at least a small quantiy of wild mushrooms especially if they are porcini to preserve and enjoy at Christmas. If you want to pick your own wild mushrooms you should always consult a good reference book qv Mushrooms reference book
- makes 2 x 500g jars
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 767g | |
| Recipe makes 2 servings | |
| Calories 100 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3927mg | 164% |
| Potassium 208mg | 6% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.37g | 1% |
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