Preserved Wild Mushrooms in Oil

Preserved mushrooms take only a short time to prepare and will keep for up to a month in the fridge. Excellent in a salad hot or cold, they also make a great nibble accompanied by cheeses and olives or simply serve on crusty bread. Rapeseed oil is excellent for the purpose of this recipe, as it provides a tasty nuttiness to the mushrooms without overpowering them.

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Approximately 500 grams

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Prep: 5 minutes
Cook: 5 minutes

Ingredients

200ml cider vinegar
400ml/200ml water
1 tsp maldon salt or similar flake salt
3 garlic cloves, peeled and sliced
6 black peppercorns
6 coriander seeds
1 sprig of thyme
1 sprig of rosemary
2 bay leaves
400g mushrooms of your choice
250-300ml cold pressed rapeseed oil or a mild olive oil

Method

Bring the vinegar, water and salt to the boil in a large saucepan.
Add the mushrooms and simmer for 5 minutes. Drain the mushrooms and discard the liquid. Place the mushrooms on a clean tea towel and allow to dry for 10-15 minutes.
Place the mushrooms, garlic, peppercorns, coriander seeds, thyme, rosemary and bay leaves in a sterilised jar. Pour the oil over the mushrooms, they must be completely covered any that pop up above the oil, push down with a skewer. Seal the jar securely.
Store in a cool dry place for 1 week before serving. Then store in the fridge for up to a month. Bring the mushrooms to room temperature before serving.