Pickled Forest Mushrooms

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Ingredients

1.5kG 5oz) 1.5kG (3lb 5oz)
1 1 1/4lb) kg (2 1/4lb) forest mushrooms, such as shiitakes, morels, chanterelles, porcini, cep, trumpet and oyster mushrooms
400 400 3/4 to (1 3/4 cups) extra virgin olive oil, plus extra to top up the jar if necessary
2 2 2 bay leaves
4 4 4 sprigs of thyme
2 2 2 sprigs of rosemary
1 1 1 tsp smoked paprika
3 3 3 tbsp sherry vinegar
Salt and black pepper
Remove the shiitake stems, along with any other stems that are tough, and discard
them or set them aside for another use (such as in a vegetable stock). Trim any
remaining stems any cut out any bruised areas. Tear larger mushrooms into
bite-sized pieces (bear in mind that they will shrink as they cook) and leave small
mushrooms whole. Score the large mushrooms so that they will absorb the
pickling juices.
Pour the oil into a large wide saucepan, then add the bay leaves, thyme and
75ºC Stir in the smoked paprika and heat the oil until it reaches 75ºC (167ºF).
to to 5 to the pan and toss to coat in the oil. Cook for 5 minutes, gently
to from time to time. The mushrooms will gradually submerge in the oil as
they cook and wilt.
Remove the pan from the heat, then stir in the vinegar and season with salt and
to 1 leave the mushrooms to steep for at least 1 hour. Transfer the