Summary

Ingredients

• 50 m. Large mushrooms (approx. 5 cm diameter, approx. 1.5 kg)
• 400 g feta cheese
• 2 egg (s)
• 1 bunch parsley, smooth
• 1 clove garlic
• 1 medium onion (s)
• 2 tablespoon, leveled capers
• N / A Chilli pepper (s), fresh or chilli powder
• 1 teaspoon, heaped thyme, dried or 2 teaspoons fresh
• 1 teaspoon, heaped oregano, dried or 2 teaspoons fresh
• a lot black or colored pepper from the mill
• 1 liter olive oil or other oil to taste
• 2 tablespoon, dried rosemary

Print Recipe Pin Recipe

Instructions

1. 2 large, sterile screw-top jars with a capacity of 1.2 l or more smaller ones are required for insertion. The amount of mushrooms is enough for 1 baking sheet.
2. When shopping, make sure that the mushrooms are undamaged, firm and closed and that the ends of the stems are not strawy, dry and split. They must not smell musty or fishy, otherwise they are overlaid and inedible.
3. Use a thick bristle brush or kitchen paper to gently clean the mushrooms of any earth residue, do not wash. Break out the stalks at the base by taking the mushroom in the cupped hand and gently pressing it all around with the thumb of the other hand until the stalk loosens. Use the stems elsewhere (or nibble them right away).
4. Chop parsley, garlic, onion, capers and possibly chili peppers. Dose chilli and garlic individually according to taste, the mushrooms can also be tasted without.
5. Crumble the feta cheese in a tall, narrow mixing bowl. Add eggs, herbs (without rosemary) and spices and do not process with the hand blender for too long to an even mass.
6. Fill the mushrooms with the feta cream. The best way to do this is to put the mushroom again in the cupped hand and use a normal knife to gently press in the filling and smooth it out.
7. Place the filled mushrooms on a baking sheet and cook in the oven preheated to 180 ° C for 20 minutes. They are pretty much shrunk now and are floating in liquid. Place the mushrooms on a thick layer of kitchen paper, renew if necessary when it is wet. They should be dry and cold before being placed in them.
8. Layer the filled mushrooms in the glasses with a tablespoon, if possible without squeezing them or touching them with your hands (shelf life). Pour oil on each layer of mushrooms and sprinkle with a little rosemary, shaking the glass gently so that air pockets escape. Fresh rosemary is not recommended here, it could start fermenting in the oil. The last layer of mushrooms should be covered with 1 cm of oil before the jar is tightly closed.
9. The finished mushrooms are left to steep in the refrigerator for at least 3 days. During the first few days, the glasses should be shaken a little or knocked on a surface several times a day in order to remove air pockets that reduce the shelf life.
10. The shelf life is at least 4 weeks if refrigerated (difficult to say, with us they are always eaten beforehand). If necessary, oil should be topped up after removal so that the mushrooms are always 1 cm covered.