Pickled Mushrooms in Rapeseed Oil
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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