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Receta Preserved Wild Mushrooms ( Funghi Sott Olio)
by Global Cookbook

Preserved Wild Mushrooms ( Funghi Sott Olio)
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Ingredientes

  • 1 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
  •     sufficient extra virgin olive oil (not virgin) to cover
  • 20 gm salt

Direcciones

  1. Clean the mushrooms and throw away any which have maggots.
  2. Cut large ones into quarters.
  3. 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.
  4. Add in the mushrooms and boil for another 10 min.
  5. Take off the heat and remove the mushrooms using a perforated spoon.
  6. Spread them on a very clean cloth to dry and cold.
  7. Don't touch the mushrooms with your hands to avoid contaminating them with bacteria.
  8. Place in sterilized jars and add in sufficient extra virgin olive oil to cover them.
  9. Make sure there are no air bubbles in the oil.
  10. Seal with a screw top or possibly other lid and put away for at least a couple of months in a cold dark place.
  11. 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
  12. makes 2 x 500g jars