Recipe Olive oil porcini mushrooms
Preparation time:
30 min
Shelf life:
4 à 6 mois au frais
Ingredients
Number of persons: Bocaux Le Parfait Super
Preparation
- 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.
2 comments
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