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close up of mushrooms in open jar

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.
4.86 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course preserves
Cuisine French
Servings 8 servings
Calories 369 kcal


  • 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


  • 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


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.


Calories: 369kcalCarbohydrates: 4gProtein: 2gFat: 38gSaturated Fat: 5gSodium: 590mgPotassium: 218mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 6mgCalcium: 13mgIron: 1mg
Keyword mushrooms
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