Italian Marinated Mushrooms
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Transcript of Italian Marinated Mushrooms
Italian Marinated Mushrooms
Photo by Holly A. Heyser
Funghi sott’olio. So much more than just an Italian version of pickled mushrooms. I’ve eaten
these as part of an antipasti plate since I was a kid. Standard pickled mushrooms, let’s face it, can
be slippery and even rubbery. Not a great texture. But these are meaty, chewy and just a shade
funky — mushroomy in all the best ways.
I never really knew just how the Italians did it until I read Rosetta Costantino’s My Calabria. In
it, Costantino reveals her family’s method for preserving mushrooms in oil, and when I read her
recipe, I was immediately struck by how similar it is to a Sicilian technique I use every year
when I have too much zucchini. Makes sense, as Calabria is only a few miles from Sicily.
Photo by Holly A. Heyser
Basically you need to remove water from the mushrooms, then boil them in vinegar, then dry
them out a bit before submerging in oil. It is a method I’ve seen done with a lot of foods, even
meat on occasion. What this particular do-si-do of preservation does is first use salt to pull the
existing water from the food. Once the food is reasonably dry, acidify it with vinegar — bad
bugs find it tough to survive in low Ph environments. Finally, keep air (and molds) off the food
by submerging it in olive oil.
You should know there is no official USDA protocol for this method of preservation. Costantino
tried to get the government to give its vaguely papal gesture for her recipe, but they declined.
Suffice to say it works: The Italians have been doing it for centuries, if not millennia.
I tested this method with four kinds of mushrooms: button mushrooms, hedgehog mushrooms,
chanterelles and porcini. You need a meaty mushroom to begin with or this method will not
work. Other mushrooms I might try preserving sott’olio would be blewits, pig’s ears (Gomphus
clavatus), shiitake, matsutake, king trumpet mushrooms, and maybe chicken of the woods.
Bottom line: The ‘shroom’s gotta have heft.
That’s why porcini and their boletus cousins are the ideal. Try this with a leccinum or a birch
bolete and you’ll transform a mediocre mushroom into something special.
Photo by Holly A. Heyser
A few pointers to start:
Wash your mushrooms and trim any bad spots. Be sure the shrooms are not wormy.
Use high quality ingredients: Good olive oil, sea salt, quality vinegar, good lemons. You
can definitely taste the difference.
Store your mushrooms in glass containers, in the fridge. It is entirely possible that they
are shelf stable, but I am not a fan of botulism, so I keep mine in the refrigerator.
The recipe that follows is approximate. You may need more or less of the ingredients to fit your
containers. One tip: Start with more mushrooms than you think you need. They shrink a lot in
this process, and are so good you will run out long before you’re tired of eating them.
Photo by Holly A. Heyser
Italian marinated mushrooms
These may just be the best marinated mushrooms you will ever eat. This method of preserving
them highlights how meaty certain mushrooms can be, and the marinade is a perfect blend of
Italian flavors: lemon, chile, olive oil, oregano. I have found that boletes are the best for this:
porcini, birch boletes, leccinum species and the like. But as you can see from the picture above,
chanterelles work well, as does any other meaty mushroom. For store-bought shrooms, use
crimini, shiitake or king trumpets.
You don’t need any special equipment to make these mushrooms, but you need time. It takes a
day to make them. But it is more than worth it. First of all, they will keep in the fridge for 6
months — if you can keep yourself from eating them all. I guarantee that if you set a bowl of
these out on an appetizer tray, they will be gone in minutes.
1 pint.
Prep Time: 24 hours, most of it passive
Cook Time: 5 minutes
3-4 pounds small, meaty mushrooms
2 pints white vinegar or cider vinegar
Kosher salt or pure sea salt
Zest of a lemon, sliced into wide strips
4 dried hot chiles, split lengthwise
1 tablespoon dried oregano
1 cup extra virgin olive oil
__________
Cut the mushrooms into reasonable pieces. With small mushrooms, like a button mushroom, you
need only cut them in half, and you can leave the smaller ones whole. With large chanterelles
and porcini, cut them into 1/2 inch thick slices. They will shrink a lot in this process, and they
will be pliable, so they can be a little larger than you’d think they ought to be.
Photo by Hank Shaw
Salt them well. Lay down a layer of salt on a sheet tray and place the mushrooms on it. If the
mushroom has a flat side, i.e., a button mushroom sliced in half, lay the flat side down against
the salt. Sprinkle a heavy layer of salt over the tops of all the mushrooms. Let this stand at room
temperature for 1-2 hours. You will notice a lot of water coming out of the mushrooms. This is
good.
Put the mushrooms between paper towels and gently squeeze them a bit to remove a little more
water.
Photo by Hank Shaw
Boil them in the vinegar for five minutes. The mushrooms will want to float. Use tongs or
something to submerge them as much as you can. Fish out the mushrooms and put them between
paper towels again and gently squeeze them to remove some of the vinegar.
Lay the mushrooms on a clean cloth to dry. Let them air dry until they are no longer damp, but
still pliable. Don’t let them dry out into leather. Turn the mushrooms once or twice during this
time. This will take between 12-24 hours, depending on how dry it is in your house and how
much air circulation you have going.
Put the oil, lemon zest, oregano and chile in a bowl and toss the mushrooms in them. Pack this
into glass jars. Use a chopstick or some other kind of clean stick to poke around the jar — you
want to find and remove as many air bubbles as possible. Make sure the mushrooms are
submerged in the oil.
Photo by Hank Shaw
Refrigerate and wait at least a week before eating. These mushrooms will keep in the fridge for 6
months.