Recipe Porcini mushrooms in olive oil
Preparation time:
30 min
Shelf life:
4-6 months
Ingredients
Number of persons: Jars Le Parfait Super
Preparation
- 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.
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