Pickled Mushrooms in Rapeseed Oil

Summary

Ingredients

• 250 g chanterelles
• 250 g porcini mushrooms
• 250 g mushrooms
• 250 g oyster mushrooms
• 0.5 liter ½ vinegar
• 0.5 liter ½ wine
• 1 tablespoon sugar
• 12 grains pepper
• 0.5 ½ bunch thyme
• 2 sprigs rosemary
• 2 tablespoon, leveled salt
• 2 bottles rapeseed oil
• 1 teaspoon salt
• Thyme, dried
• Bay leaf, dried
• Rosemary, dried
• Garlic granules
• Sage, dried
• Parsley, dried

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Instructions

1. Clean the mushrooms and cut them into slices. Simmer the wine vinegar with white wine, peppercorns, sugar, rosemary, thyme and salt for 5 minutes. Add the mushrooms and cook gently for 5 minutes, just enough so that they are still firm to the bite. Drain the mushrooms through a sieve, let them cool and then let them dry on paper towels.
2. Mix the rapeseed oil with a little salt. Add the thyme, bay leaf, rosemary, garlic, sage and parsley. Now put the mushrooms in glasses and pour the herb oil on them so that they are covered.
3. The mushrooms will keep for a few months if stored in a cool place. The amount is enough for 3-4 glasses of 500 g.