- Mushroom season in full! Discover a new way to preserves from forest gifts, departing from traditional marinades.
- Prepare aromatic forest mushrooms in the Italian style, combining balsamic vinegar with herbs and garlic.
- Learn how to create a unique marinade step by step and pasteurize mushrooms to enjoy the taste of summer throughout the year.
- Check how this innovative recipe will change your approach to mushrooming and delight the household members
Autumn in a jar: Italian feast from forest gifts
fully! Poles, known for their love of forest wandering and collecting mushrooms, certainly rub their hands at the thought of aromatic dishes. Today we offer you a recipe that will take your harvest to a completely new level of taste. Forget about traditional marinades – it’s time for Italian finesse that will delight the whole family!
Our proposal is aromatic, marinated forest mushrooms in the Italian style. The secret lies in a combination of balsamic vinegar sweets with a herbal hint of thyme and garlic spicy. It is a real explosion of flavors, which is ideal as an addition to Antipasti, lettuce, sandwiches or simply as a delicious snack.
Here’s how to prepare this unique Italian mushroom marinade:
First, gather around 400 grams of fresh, . They can be porcini mushrooms, mushrooms, buttermilk or chanterelles – the more types, the richer the taste. Gently rinse the mushrooms under running, cold water, then dry on a paper towel and thoroughly clean from all forest residues.
Now prepare one little carrotwhich should be peeled and cut into thin slices. Peel two small shallots and cut each into four parts.
Heat a small amount of good in a large frying pan olive oil. Add cleaned mushrooms and fry on low heat, stirring occasionally until it softens and evaporates excess water from them. Then transfer the fried mushrooms into a clean jar, laying them with layers alternately with slices of carrots and pieces of shallot.
Pour the others into the same pan 5 tablespoons of olive oil, 150 grams of still water, add 2 garlic cloves squeezed through the press, a pinch of dried thyme, a few grains of black pepper and a teaspoon of sea salt. Also throw one bay leaf. The whole is on low heat for about 5 minutes so that the flavors combine.
Pour ready marinade then add 2 tablespoons of white wine vinegar to each jar and 2 tablespoons of balsamic vinegar. Gently mix the contents of the jar with a spoon, trying not to damage the mushrooms.
Immediately after pouring the marinade, close the jars tightly. Prepare a large pot with water so that it reaches up to about 3/4 of the height of the jars. Put the jars in the pot and pasteurize for 20 minutes from the moment the water boils, maintaining a minimal fire.
After pasteurization, carefully remove the jars from the water and set aside to cool completely. The marinated mushrooms in Italian style will be a great addition to many dishes and keep their unique taste for a long time. See for yourself how much this recipe differs from traditional methods and how much your family will love him!
