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Bottled Or Canned Mushrooms


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  • 3 cups white vinegar or cider vinegar
  • 3 cups water
  • 14 fresh young mushrooms (boletus, lobster, chanterelle)
  • 2 cups olive oil
  • 2 bay leaves
  • 1 teaspoon peppercorns


Servings 1


Step 1

Wipe the caps and stems carefully with a damp cloth. Discard any mushrooms that are at all buggy. Only very perfect young or button mushrooms are suitable for this recipe.

Put the vinegar and water into a saucepan and bring to a boil. Submerge the mushrooms and blanch them for 4 minutes, then remove them with a slotted spoon and pack them tightly into a 1-quart jar. Fill the jar to the top with olive oil of good quality, add a couple of bay leaves and the peppercorns.

Place the jar in a pressure canner and cook for 20 minutes at 240 to 250 degrees. When the jar has cooled down, check the seal and store in a cool place.

This recipe yields 1 quart.

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