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Wild Mushroom Conserve with Walnut Oil
Wild mushroom preserves cooked in walnut oil
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.
halved and sliced very thin
dry white wine
cracks of the peppermill
or 1/8 teaspoon fresh ground black pepper
for sweating the mushrooms
chopped fresh sage
thyme, or oregano
apple cider or champagne vinegar
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.
Copyright: Chef Alan Bergo
Forager | Chef
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