Mushrooms in oil

Funghi sott'olio

You know all those lovely Italian mushrooms you see in jars of olive oil? Here's how to make them! Make in big batches and conserve them for months. Ingredients for 1 medium sized jar:

1. 600 g button mushrooms washed and dried using a clean tea towel

2. For boiling the mushrooms :

3. 500 ml water

4. 250 ml White wine vinegar

5. Juice of half a lemon

6. 3-4 bay leaves

7. 3-4 cloves

8. 3-4 black pepper corns

9. For flavour after boiling :

10. 200 ml extra virgin olive oil

11. 2-3 cloves garlic

12. to taste Salt

13. To sterilise the jar:

14. 1 litre water

15. To to create vacuum :

16. 1 litre water

Method:

1. First thing first, wash and dry mushrooms. Remove stalks.

2. Bring all boiling ingredients to the boil in one pan.

3. In another pan, bring a litre of water to the boil to sterilise the jar. Boil jar and lid for 20-30 mins. Remove carefully and dry well.

4. Add mushrooms to the first pan of water. Boil for 7 minutes.

5. Remove mushrooms and bay leaves etc using a slotted spoon and dry on kitchen paper. Leave to dry for about 30 minutes.

6. Chop mushrooms and put in a bowl along with the bay leaves, pepper corns etc.

7. Add garlic and salt. Mix well.

8. Now it's time to add to the jar. Add a couple of spoonfuls of mushrooms, then just enough oil to cover them.

9. Then add more mushrooms, then more oil. Continue until jar is full and mushrooms are just covered in oil.

10. Seal the lid, TIGHT. Bring another litre of water to the boil and boil jar for 2-3 minutes to create the vacuum. Store in a dark place for at least a week before eating.