Mushroom Preserves
Preserves • Russian
Description
You can use a variety of mushrooms in this recipe, depending on the season.
Ingredients
- Salted honey mushrooms 30 oz
- Pickled Chanterelles 20 oz
- Shimeji mushrooms 20 oz
- Olive Oil 0 qt
- Cayenne Pepper 2 spoons
- Thyme 12 stalks
- Rosemary 2 stalks
- Bay leaf 4 pieces
- Champagne Vinegar 6 teaspoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Carefully wash the chanterelles and honey mushrooms without damaging the caps, and trim the stems off the shiitake.
Step 2
Heat olive oil with pepper, thyme, rosemary, and bay leaves in a large, heavy-bottomed pot that retains heat, monitoring the temperature with a culinary thermometer. Once it reaches 175°F, add the mushrooms—maintaining the temperature is crucial, as the mushrooms should be simmered, not fried. Add salt and pepper to taste and stir.
Step 3
After adding the mushrooms, the oil temperature will drop immediately, but you need to keep monitoring it. As soon as it rises back to 175°F, cook the mushrooms for another five minutes. Then, add sherry vinegar, mix everything again, transfer it to a two-liter jar, and seal it. The appetizer will be ready to enjoy the next day.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!