In this article, you’ll learn how to prepare porcini mushrooms in oil, a method you can use for all types of mushrooms. Follow the steps and enjoy the results!
Introduction
In this article, we will prepare porcini mushrooms in oil. The procedure I will follow can be applied to any type of mushroom, not necessarily porcini mushrooms. It is important to pay attention to the size of the mushrooms: if they are small, you can leave them whole, while if they are larger, you will need to cut them to ensure that the boiling wine penetrates inside.
Ingredient Preparation
For this phase, we will need:
- Half a kilo of porcini mushrooms
- A clove of garlic
- White wine
We will use inexpensive white wine, like the one in a carton, as it will simply be boiled. We will also add the garlic to the wine to stabilize it and prevent botulinum contamination in the jars.
Procedure
Mushroom Preparation
First of all, fill a pot with white wine. Do not add water or vinegar. Cut the mushrooms into pieces, ensuring they are well-cleaned of dirt without using water, which could spoil them. Use a cloth or remove the first superficial skin of the mushrooms.
Boiling
Bring the wine to a boil. Once it reaches a boil, add the mushrooms and garlic and let them boil for five minutes. After five minutes, remove the mushrooms and garlic from the heat and place them on a clean cloth. Let them dry and cool overnight.
Jar Preparation
The next day, make sure the mushrooms are well dried. Before putting them in jars, it is essential to sterilize the jars themselves. You can find the instructions on how to do this in another one of my videos, the link to which you will find in the description.
Seasoning
To season the mushrooms in oil, we will use:
- The boiled clove of garlic
- Cloves (one per jar)
- Bay leaves (two per jar)
You can also add juniper berries or myrtle leaves if you have them available.
Filling the Jars
Place the dried mushrooms and seasonings in the jars, being careful not to crush them. Fill with oil until completely covering the mushrooms, waiting a few minutes to allow the oil to infiltrate well. Close the jars and let them rest for two to three weeks before consuming. The porcini mushrooms in oil will keep for about six months.
Conclusion
Our porcini mushrooms in oil are ready! From half a kilo of mushrooms, we got two 250-gram jars. I hope this guide has been useful to you and that you can enjoy your homemade mushrooms to the fullest. Share this recipe with your friends and see you next time!
