The mushroom season is in full swing, and with it the production of various productswhich will delight with their taste in the autumn and winter season. Of course Dried mushrooms and pickled mushrooms in vinegar are lead. However, it is worth trying a few jars of a completely different alternative, which willingly guests on the tables in Italian homes. Prepare once, and it will certainly come for longer and in yours.
A traditional way in which guests in Polish homes for generations It is based on vinegar. It consists of bay leaves, allspice, pepper or mustard. Thanks to this, the mushrooms in jars gain a sour affected aftertaste combined with the intense aroma of mushrooms. The preserved in this way can lie on the pantry shelves even for many months, maintaining their freshness and aroma.
An interesting alternative, which has recently slowly penetrating Polish homes, is Marinating mushrooms in olive oil inspired by Mediterranean cuisine. This is a safe way to preserve food, which in combination with garlic, thyme or rosemary Gives mushrooms a mild, velvet taste with a noticeable hint of herbs.
Marinating mushrooms in this way is not a complicated actions and even a beginner housewife will certainly be able to handle it. The key issue of the preparation of pickled mushrooms in olive oil is their thermal treatmentto eliminate the risk of poisoning.
See also:
Mushrooms marinated in olive oil delight with their taste, As a result, they work as a snack for a party table, as well as as an addition to cheese board, salad or even as an addition to pizza. You need to prepare them:
- 1 kg relatively small forest mushrooms (preferably only hats)
- 2 cup of apple cider vinegar
- 1 cup of water
- 6-8 branches of fresh thyme
- 304 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of pepper grains
Ingredients to place in jars:
- Fresh thyme or rosemary
- 2 bay leaves
- 3 Jałowiec berries
- 1 liter of warm olive oil Extra Vergine
Preparation method:
Start by thorough cleansing of sand and needle mushrooms. Boil vinegar, water, salt, thyme, pepper and sliced garlic. After a few minutes, add mushrooms and cook for about 5-7 minutes, then pull out and leave to cool.
At that time, put in spices in scalded jars and then Mushrooms that are to fill each jars up to ¾ height. Finally, heat the oil so that it is warm (but not hot) and pour the mushrooms in jars so that they are completely covered.
The jars are twisted with scalded caps and put in a dark and cool place. Mushrooms will taste best After a minimum of two weeksbecause after such a time, olive oil and spices will penetrate through their structure.
