3lbssmallyoung ischnoderma resinosum, tender ends only, cleaned and rinsed if needed.
3large cloves of garlicsliced thin
¼cupflavorless oil for sauteeingsuch as grapeseed or canola
¼cupflavorful oilsuch as extra virgin olive oil, virgin sunflower oil, or a tasty nut based oil, such as hazelnut
Roughly ½ tablespoon of kosher salt
1qts water or vegetable stock
¼cupchampagne vinegaror white vinegar.
Large sprig of a hard herblike thyme, or rosemary. (You could also finely chop some of either and add it too, which will give it a stronger flavor.)
2fresh bay leaves
Tiny pinch of cayenne or red pepper flakes
Instructions
In a wide pan with high sides, or even a soup pot, gently heat the oil and the sliced garlic until the garlic begins to turn golden.
Add the mushrooms, salt and herbs, and allow the mushrooms to give up their juice and stop the garlic from getting too brown. Stir the mushrooms to coat them with the garlic, herbs and oil, and season them with a pinch of the salt.
Continue mushrooms until most of their liquid has evaporated, about 10 minutes, then remove and discard the herbs. Add the court bouillon or water.
Add the vinegar and flavored oil of your choice. Simmer the mixture for a few minutes, then taste the liquid, and adjust with salt if needed.
Finally, put the conserve into a container and refrigerate. If you will be keeping the conserve for more than a few weeks, make sure to put plastic wrap on top of the conserve to keep the mushrooms under the liquid, to ward off bacteria. Under the liquid though they will keep for a few months. You could also freeze the mushrooms in a container or freezer bag, with their liquid.