Porcini mushrooms are very popular with many mushroom pickers because they taste delicious and can hardly be confused with poisonous mushrooms. If you find more mushrooms than you can eat fresh, you have the option of preserving them by pickling them.
How can I pickle porcini mushrooms?
Pickling porcini mushrooms can be done with vinegar or oil: With the vinegar version, you boil the mushrooms and stock, fill them into jars and cover them with olive oil. For the oil version, simmer the porcini mushrooms in s alted water, dry them and cover them with olive oil in a glass.
Pickled porcini mushrooms
Ingredients:
- 1 kilo of porcini mushrooms, weighed cleaned
- 0.5 liters of white balsamic vinegar
- some olive oil
- 0, 25 liters of water
- 1 shallot
- 1 garlic clove
- 1 tsp sea s alt
- 3 bay leaves
- 1 small rosemary sprig or ½ teaspoon rosemary needles
- 3 black peppercorns
Preparation
- Put all the ingredients for the stock in a pot, bring to the boil and simmer for 15 minutes.
- Boil s alted water in a second pot and let the porcini mushrooms steep in it for eight minutes.
- Drain and add to the pot with the stock. Continue cooking for five minutes.
- Remove the mushrooms with a clean spoon and fill tightly into previously sterilized jars. Don't touch it anymore!
- Boil the vinegar water for another ten minutes and then let it cool down.
- Pour over the mushrooms so that they are completely submerged.
- To prevent the pickled mushrooms from spoiling, carefully pour olive oil into the jar. This lies on the liquid and seals it against germs.
- Screw securely and store in a cool place.
So that the porcini mushrooms do not taste too sour, the stock is drained before consumption and the mushrooms are dressed with a little olive oil.
Soak porcini mushrooms in oil
Ingredients:
- 1 kg porcini mushrooms, cleaned, weighed
- 0, 25 liters of water
- 1 tbsp s alt
- 2 bay leaves
- 5 cloves
- ½ cinnamon stick
- 5 peppercorns
- high quality olive oil
Preparation
- Boil water with s alt and spices.
- Add mushrooms and simmer for eight minutes.
- Drain over a sieve and let the mushrooms cool on a kitchen towel. Stop touching the porcini mushrooms with your fingers!
- Let dry for a few hours.
- During this time, sterilize the jars in boiling water for ten minutes.
- Fill the porcini mushrooms loosely into the containers and pour in enough olive oil to completely cover them. Make sure that no air bubbles remain in the glass. If you wish, you can add the previously cooked spices to the glass to intensify the taste.
- Close tightly and leave in a cool, dark place for a few weeks.
Tip
Unlike other noble mushrooms, you cannot cultivate porcini mushrooms in your own garden using a breeding box. So all that remains is the laborious collection. However, you can also pickle any other noble mushroom.
