Hunks of dry wood and kindling for building a fire, such as hickory or maple.
Ingredients
Cooking the mushrooms
5lbsvery large large hedgehog mushrooms
Flavorless oil, as needed for oiling the mushrooms
Kosher salt, to taste
Marinade
2tablespoonsgarlic, thinly sliced
½cupchampagne vinegar
1cupextra virgin olive oil
Fresh chopped thyme, to taste, about 2 tablespoons
Instructions
Heat a fire and allow it to burn until embers remain, pushing the embers to one side to control the heat.
Toss the mushrooms in the oil, then grill slowly over the cold side of the grill until completely wilted and cooked throughout, about 15-25 minutes depending on size. Meanwhile, heat the garlic and olive oil in a saucepan until the garlic is light brown and aromatic, remove the oil from the heat and cool.
Allow the mushrooms to cool until you can handle them then slice thinly and toss with the chopped thyme, champagne vinegar, olive oil and salt to taste.
Eat a few pieces to double check the seasoning and adjust as needed, then pack into a container with a tight fitting lid, label, date, and reserve until needed.
As long as they're kept completely under the liquid or oil, the mushrooms will be fine to eat for a long time, but I like to eat preserves that are in the fridge within a month, to save space as much as anything.