Usuba
Mushrooms in Olive Oil with Herbs
Canned mushrooms in aromatic oil with thyme, rosemary, and bay leaf. The dish is prepared at low temperature so that the mushrooms stew rather than fry. You can use any seasonal mushrooms — chanterelles, honey mushrooms, shiitake, or other varieties.
- Total
- 45 min
- Standard serving
- 252.6 g
Ingredients
Total 11
Instructions
- 1
Step 1
Carefully wash the chanterelles and honey mushrooms without damaging the caps. Cut off the stems of the shiitake mushrooms.
- 2
Step 2
Pour olive oil into a large pot with a thick bottom, add cayenne pepper, thyme, rosemary and bay leaf. Heat the oil, controlling the temperature with a cooking thermometer. When the temperature reaches 80 degrees, add the mushrooms.
Temperature control is critical: mushrooms should be stewed, not fried. Add salt and ground black pepper to taste, stir well.
- 3
Step 3
After adding the mushrooms, the oil temperature will drop. Continue monitoring it, and when it rises back to 80 degrees, cook the mushrooms for another 5 minutes.
Add sherry vinegar and stir. Transfer the mushrooms with oil to a glass jar and seal it.
- 4
Step 4
You can try the appetizer the next day. For long-term storage, keep the preserves in a cool place.
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