Garlic mushrooms in oil
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Mushrooms blanched in a wine vinegar brine with garlic and thyme, then covered in oil. Refrigerate and use within days.
Ingredients
- 450 g mixed fresh mushrooms
- 3 cloves of garlic sliced thinly
- 3 sprigs of fresh thyme
- 2 strips of dried orange peel
- 2 bay fresh leaves
- 100 ml dry white wine
- 400 ml white wine vinegar
- 6 black peppercorns
- 2 tsp sea salt
- 300 ml extra virgin olive oil
Equipment
- saucepan
- mason jars
Directions
- Wipe the mushrooms clean, and cut any large ones into smaller pieces.
- Put the wine, vinegar, garlic, 1 sprig of thyme, salt, and peppercorns in a pan and bring to a boil.
- Turn down the heat and simmer for 10 minutes.
- Blanch the mushrooms in the brine in batches, about 1 minute each, then pat dry on kitchen paper.
- Fill sterilised jars with the mushrooms, adding a sprig of thyme, a bay leaf, and a strip of dried orange peel to each jar.
- Pour in the oil and put on the lids. Let them mature for 1-2 weeks before using.