- Clean the porcini mushrooms by eliminating the earthy parts and wiping them with a damp cloth. Avoid rinse them. If it is really necessary, pass them quickly under cold water and drain them on a cloth. It is recommended to separate feet and heads.
- Bring the vinegar to a boil, add the cleaned mushrooms and simmer for about 5 min.
- Drain the porcini mushrooms and let them cool.
- Place the porcini mushrooms by layer in the jar, salt, pepper and start again.
- Slide the bay leaves and cloves between the different layers.
- Cover the mushrooms with olive oil, close the jar and put it in a dry and fresh place, out of light.
Advice : After opening, drain your porcini mushrooms well and simply make them come back to the pan, with soft lights. You can also consume them cold in salads.
Trick : Keep the jar oil to season salads or cook your meats or your fish.
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3 comments
J’ai fait votre recette c’est parfait
Je trouve moi que l’acidité du vinaigre se fond bien dans l’huile d’olive
J’ai fait cette recette.Effectivement le vinaigre ressort trop fort.Peut le couper avec de l’eau?
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