Adapted from kevindundon.com
These mushrooms are wonderful served hot with meats or as a base for fish. They are also good cold – as a condiment, a component of a salad, or even as the main ingredient, garnished with similarly preserved tomatoes and shaved radishes. use a variety of mushrooms for textural and taste contrast.
Makes About 1.5kG (3lb 5oz)
kg (2 1/4lb) forest mushrooms, such as shiitakes, morels, chanterelles, porcini, cep, trumpet and oyster mushrooms
ml (1¾ cups) extra virgin olive oil, plus extra to top up the jar if necessary
sprigs of thyme
sprigs of rosemary
tsp smoked paprika
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
Pour the oil into a large wide saucepan, then add the bay leaves, thyme and
rosemary. Stir in the smoked paprika and heat the oil until it reaches 75ºC (167ºF).
add the mushrooms to the pan and toss to coat in the oil. Cook for 5 minutes, gently
turning 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
black pepper. leave the mushrooms to steep for at least 1 hour. Transfer the
mushrooms and aromatic oil into sterilized containers and, if necessary, pour in more olive oil to cover the mushrooms. Seal tightly, then label and date. Keep refrigerated and use within 1 month. remove from the refrigerator at least 1 hour before serving to bring back to room temperature