Pickled Mushrooms in Olive Oil
Prep: 15min
|
Servings: 4
|
Cook: T0S
Pickled mushrooms in olive oil is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g mushrooms (e.g., small porcini, chanterelles and hedgehog mushrooms)
- 2 red bell peppers
- 8 sprigs thyme
- 4 fresh garlic cloves
- 4 fresh bay leaves
- 500 ml mild olive oil
Instructions
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1.
Clean the mushrooms and cut them into small pieces if desired. For tube mushrooms, remove the stems. Wash the bell peppers and halve them lengthwise. Rinse the herbs and pat dry with paper towels. Peel the garlic and crush it.
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2.
Fill jars with mushrooms, bell peppers, garlic, and herbs, then pour olive oil over until the contents are completely covered. Store in the refrigerator until further processing.
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3.
The olive oil will become cloudy and slightly firmer in the fridge. Warm it to room temperature just before use and treat the mushrooms as if they were fresh.
