6ouncesfresh wood blewit or other mushrooms*see note
1teaspoonkosher salt
¼cupdry white wine
5cracks of the peppermillor ⅛ teaspoon fresh ground black pepper
½cupwalnut oilextra virgin olive oil, or another oil you like
2teaspoonschopped fresh thyme, sage, or rosemary
1tablespoonrice wine vinegar
Instructions
Rinse the mushrooms with water to clean them. This also help add liquid to the preserving liquid.
In a pan with deep sides, heat the cooking oil and garlic on medium heat until the garlic is golden. Add the shallots and cook a minute more. Add the mushrooms with the salt, pepper, sage, and cook, covered on medium low heat until the mushrooms are wilted, about 5 minutes.
Be careful the mushrooms and shallots don’t brown, as you want them to stay blonde. Add the wine and simmer for a few minutes more to cook off the alcohol.
Finally add the vinegar and walnut oil, double check the seasoning by tasting a mushroom, then transfer to a container and refrigerate until needed.
Make sure the mushrooms always stay under a layer of liquid, otherwise they could go bad. The mushrooms will keep for a week in the fridge.
Notes
For the mushrooms, ideally you'll use buttons, cut into 1 inch pieces. You can leave them whole if small, or quarter them.