I love preserving veggies in oil and these garlic mixed mushrooms in oil are one of my favourites. Perfect for your antipasti platter, tossed into a soup, with a salad or stew and of course as a foodie gift too.
I’m doing a talk and demonstration in Ayr this week all about making foodie gifts for Christmas.
At this time of year I am madly kitchen crafting for my own friends and family’s gifts and also coming up with foodie gifts that I can talk about and demonstrate at the events I’m booked to speak at.
I love to ring the changes and think outside the jar so to speak when it comes to gifting food.
Every year I give friends and family a hamper of goodies and I like to mix and match the contents and make sure there are some savouries as well as the traditional jars of sweet goodness.
Ingredients for mushrooms in oil
I have used a mixture of mushrooms which gives a great diversity of colour, texture and taste and looks really pretty too, but really you can use any you can get your hands on so don’t get stressed that you haven’t any fancy fungi on hand.
Thyme goes so well with mushrooms and when you add garlic to the mix it makes a triumphant threesome that fairly tickles the taste buds.
The addition of orange, bay and black pepper adds depth, character and a little heat to this recipe.
How to make mushrooms in oil
The dried orange peel in this recipe. This is done simply by peeling the orange carefully avoiding the bitter white pith and leaving the strips to dry above a radiator overnight till completely dry.
You can put them in the oven on the lowest setting with the door propped open if you like.
Presentation
I’ve used recycled jars to present my garlic mushrooms in oil. Look out for jars of different shapes and make sure that they are wide enough for you to get the mushrooms in and out of with ease.
To finish mine off I have torn pieces of old recipe book pages into jar covers.
In fact this is an ancient (already torn I am not that sacrilegious where old books are concerned!) copy of Mrs Beaton’s Cookbook and I used the pages relating to mushrooms for my jar toppers.
These garlic mushrooms in oil are a great addition to any food hamper.
How long will these mushrooms in oil keep
They will keep unopened for up to 6 months in a cool dark place. Once opened store in the fridge and use within a month.
How to serve these garlic mushrooms
They are savoury and can be used with a simple antipasti platter or cheeseboard.
Add these garlic mushrooms to a salad or tossed into a stew.
They can even be added as a luxurious finishing touch to a simple bowl of creamy mushroom or potato soup.
Looking for more ideas for preserving veggies in oil? Then check these out before you go;
Grilled courgettes/zucchini in oil
Mediterranean vegetables in olive oil
French style garlic preserved in oil
This easy recipe and 50 others are all part of my Ebook Naughty and Nice Edible Gifts For Christmas.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Garlic Mushrooms Preserved In Oil
Ingredients
- 450 g mixed fresh mushrooms
- 3 cloves of garlic sliced thinly
- 3 sprigs of fresh thyme
- 2 strips of dried orange peel
- 2 bay fresh leaves
- 100 ml dry white wine
- 400 ml white wine vinegar
- 6 black peppercorns
- 2 tsp sea salt
- 300 ml extra virgin olive oil
Instructions
- Wipe the mushrooms clean and cut any large ones into smaller pieces
- Bring the wine, vinegar, garlic, 1 sprig of thyme and salt and pepper to the boil
- Lower heat and simmer for 10 minutes
- Blanch the mushrooms in the brine in batches for approximately 1 minute then dry on kitchen paper
- Pack the mushrooms into sterilised jars and add sprig of thyme, bay leaf and the strip of dried orange peel to each jar
- Pour in the oil
- Pop on the lids and let them mature for 1-2 weeks prior to using them
Hi Karon,
I just made Garlic Mushrooms in oil and really am happy with the beautiful jar of savory ‘shrooms.
Your recipe was clear to me and it was just enough herb and spice for my purposes. Nice option for gifts as well.
Thank you,
Florence
Thanks Florence,
Glad you liked the recipe so much and hope you will make some more for gifts.
K x
What a great foodie gift idea! I think I’ll be trying this, but tempted to keep all for myself! 🙂
the-veghog.blogspot.co.uk
Make a few batches so you can enjoy it too!
K x
does it need to be refrigerated
Not till opened
K x
I have read that garlic in oil is not safe due to botulism does the vinegar prevent this problem?
As long as the garlic is removed and not left in the oil it is quite safe.
K x
thank you so much for sharing. I wish to know if i can use volva type of mushroom .
any mushrooms will do
Can I replace the orange peel with citric acid (like what is used for canning?)
Also, when di you remove the garlic??
I use orange peel have never tried replacing with citric acid sorry.
K
How long should I wait for it to dry?Can white wine be cast out? Thank you
I suppose you could leave the wine out but it does add flavour to the recipe. You are just drying the mustrooms with paper.
K
When do you remove the garlic to prevent botulism?
Hi Margo
You don’t remove the garlic. This is a European recipe, we don’t have such stringent rules on garlic as you do in USA. I’ve been making this for years. If it worries you then remove the garlic before closing the jars. Hope this helps.
K
Hi.. I am a little confused.. do I take the garlic out the brine and use it in the jar with the oil or do I leave it out all together?
Hi Kim
You don’t take anything out if the brine apart from the mushrooms themselves. The brine has done its work.
Hope this helps
K
Lots of work if using wild mushrooms because it reduces to a small yield but very very tasty. A great gift.
Hi Lorraine
Yes it is a bit of work but well worth it. You can use store bought mushrooms too of course.
K