Mixed mushrooms in olive oil
Instructions
Leave the families in small bunches.
Remove from the earthy mushrooms of the stem and any Earth residue with a damp cloth.
If they are very dirty pass quickly under water and dry them.
Boil water, vinegar and salt and cook the mushrooms for 20 minutes.
Drain them, press them gently with a cloth to drain the excess vinegar.
Place cool jars once alternating with the aromas.
Add the oil, making sure to cover well and set aside to cool.
Ingredients and dosing for 4 persons
- 500 g of families
- 500 g of chanterelle mushrooms
- 75 cl of apple cider vinegar
- Garlic
- White pepper
- Some leaves of laurel
- Salt
- 25 cl of water
- Olive oil