Wild Mushroom Conserve with Walnut Oil
Wild mushroom preserves cooked in walnut oil
Servings: 1 pint
Ingredients
- 6 ounces fresh blewit or other mushrooms preferably buttons, cut into 1 inch pieces, left whole if small, or quartered. The best preserved mushrooms will be made from whole, small buttons.
- 1 small shallot halved and sliced very thin
- 1 teaspoon kosher salt
- ¼ cup dry white wine
- 5 cracks of the peppermill or 1/8 teaspoon fresh ground black pepper
- ½ cup walnut oil
- 1 tablespoon cooking oil for sweating the mushrooms
- 2 teaspoons chopped fresh sage thyme, or oregano
- 1/3 cup apple cider or champagne vinegar
Instructions
- Rinse the mushrooms with water to clean them, but also help add liquid to the preserving liquid.
- In a pan with deep sides, sweat the mushrooms and shallots with the salt, pepper, sage, and the tablespoon of cooking oil until the mushrooms are soft, covered, 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 long time, but you should eat them in a month or two.
- For long term preservation they could be canned, but the liquid must completely cover everything in the jar.