Mushroom Preserves

Preserves | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use a variety of mushrooms in this recipe, depending on the season.

Ingredients

Salted honey mushrooms - 28.2 oz
Pickled Chanterelles - 21.2 oz
Shimeji mushrooms - 21.2 oz
Olive Oil - 1 qt
Cayenne Pepper - 2 spoons
Thyme - 12 stalks
Rosemary - 2 stalks
Bay leaf - 4 pieces
Champagne Vinegar - 6 teaspoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Carefully wash the chanterelles and honey mushrooms without damaging the caps, and trim the stems off the shiitake.

Step 2

Heat olive oil with pepper, thyme, rosemary, and bay leaves in a large, heavy-bottomed pot that retains heat, monitoring the temperature with a culinary thermometer. Once it reaches 176°F, add the mushrooms—maintaining the temperature is crucial, as the mushrooms should be simmered, not fried. Add salt and pepper to taste and stir.

Step 3

After adding the mushrooms, the oil temperature will drop immediately, but you need to keep monitoring it. As soon as it rises back to 176°F, cook the mushrooms for another five minutes. Then, add sherry vinegar, mix everything again, transfer it to a two-liter jar, and seal it. The appetizer will be ready to enjoy the next day.