Bottled Or Canned Mushrooms
- 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
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.