Preserves
King oysters in oil
Blanched in water and vinegar, dried well, jarred with pepper, bay leaf and extra virgin olive oil.
Time45 min
Servings2 jars
DifficultyMedium
Ingredients
1 kg king oyster mushrooms
500 ml white wine vinegar
500 ml water
2 bay leaves
Peppercorns
Extra virgin olive oil, to cover
Salt
Method
1
Bring water, vinegar and a tablespoon of salt to a boil.
2
Drop in the mushrooms cut into pieces and cook 4 minutes from when it returns to a boil.
3
Drain and spread on a clean cloth for at least 3 hours: they must be perfectly dry.
4
Jar them alternating mushrooms, bay leaf and pepper, always covering with oil and removing air bubbles with a skewer.
5
Seal, store in the dark and wait three weeks before opening.
Tip
The oil must cover the mushrooms by a centimetre for the whole storage time: check after two days and top up.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
