Recipe Porcini mushrooms in olive oil

Back from the woods, with a basket full of exceptional porcini mushrooms, preserve these little gems in homemade preserves with an inimitable taste. Slightly browned, they can enhance all your meats, eggs, and eggs in just a few steps. All combinations are winning, all you have to do is decline them.

Cèpes à l'huile d'olive
Preparation time:
30 min
Shelf life:
4-6 months
Community rating:


Number of persons: Jars Le Parfait Super
  • 750 porcini mushrooms (small)
  • 2 bay leaves cloves
  • 1/2 liter olive oil
  • 1/2 liter white vinegar
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Clean the porcini mushrooms by removing the earthy parts and wiping them with a damp cloth. Avoid rinsing them. If it is really necessary, quickly run them under cold water and drain them on a cloth. It is recommended to separate feet and heads.
  • Bring the vinegar to the boil, add the cleaned mushrooms and simmer for about 5 minutes.
  • Drain the porcini mushrooms and let them cool.
  • Place the porcini mushrooms in layers in the jar, add salt and pepper and start again.
  • Slip the bay leaves and cloves between the different layers.
  • Cover the mushrooms with olive oil, close the jar and store it in a dry, cool place, away from light.

Tip: After opening, drain your porcini mushrooms well and simply fry them in the pan over low heat. You can also eat them cold in salads.

Tip: Keep the oil from the jar to season salads or cook your meat or fish.

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1 comment

J’ai suivi votre recette de cèpes a l’huile. A l’utilisation des champignons, il s’avère que le goût du vinaigre ressort beaucoup trop fortement

Corine Lacheta

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