Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Garlic Mushrooms Preserved In Oil
Garlic mushrooms in oil are handy for salads, as an anti pasti oradding to cooking, use the oil for salads or dipping.
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
Notes
These will keep in a cool dark place for up to 6 months. Once opened store in the fridge and use within a month. The oil will solidify just bring up to room temperature before using.
Use these as part of an antipasti latter, to finish off a soup, added to a salad or a stew.
Nutrition
Calories: 369kcalCarbohydrates: 4gProtein: 2gFat: 38gSaturated Fat: 5gSodium: 590mgPotassium: 218mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 6mgCalcium: 13mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove