[taken from OM, but I think it can interest you ;-) ]
here is my recipe:
It works well for saffron milk caps, hedgehog fungus and chanterelles.
You need oignons, garlic, lots of olive oil, salt, thyme, optional: lemon.
Clean the musrooms, remove dirt, for hedgehog fungi, remove their stalagtites, slice them.
Fry the finely sliced oignons in olive oil, 4 oignons for 2/4 kg fungi. Keep aside.
Make the fungi throw their water, when it is obvious they'd done it, throw the water.
Add enough olive oil that there is 1/2cm of oil at the bottom and fry them hot, with the garlic and thyme, optionaly add the juice of the lemmon (to your taste), and salt (to your taste), when they are not making any vapor anymore, and the oil goes strongly hot, throw the oignons.
Let the heat build up until some (1/4) of the fungi start getting the golden color.
At that moment, the temperature is probably over 100 degrees C, so put it in the jars you prepared, and pack a LOT, add olive oil at the end to fill gaps. Seal immediately. Take care not to burn yourselves it can be extremely hot.
Preserves at least 2/3 month at normal (fresh) temperature, 6 in fridge.
Some people use vinegar instead of lemon.
There shall be very little olive oil left, as the goal is musrooms in oil, not oil with musrooms, and the remaining olive oil can be used in cooking as perfumed oil.
For longer preserving time, same principle, but one has to go through a real pasteurisation process.
This makes addictive pickles, but is great to throw in sandwitches and other recipies.
here is my recipe:
It works well for saffron milk caps, hedgehog fungus and chanterelles.
You need oignons, garlic, lots of olive oil, salt, thyme, optional: lemon.
Clean the musrooms, remove dirt, for hedgehog fungi, remove their stalagtites, slice them.
Fry the finely sliced oignons in olive oil, 4 oignons for 2/4 kg fungi. Keep aside.
Make the fungi throw their water, when it is obvious they'd done it, throw the water.
Add enough olive oil that there is 1/2cm of oil at the bottom and fry them hot, with the garlic and thyme, optionaly add the juice of the lemmon (to your taste), and salt (to your taste), when they are not making any vapor anymore, and the oil goes strongly hot, throw the oignons.
Let the heat build up until some (1/4) of the fungi start getting the golden color.
At that moment, the temperature is probably over 100 degrees C, so put it in the jars you prepared, and pack a LOT, add olive oil at the end to fill gaps. Seal immediately. Take care not to burn yourselves it can be extremely hot.
Preserves at least 2/3 month at normal (fresh) temperature, 6 in fridge.
Some people use vinegar instead of lemon.
There shall be very little olive oil left, as the goal is musrooms in oil, not oil with musrooms, and the remaining olive oil can be used in cooking as perfumed oil.
For longer preserving time, same principle, but one has to go through a real pasteurisation process.
This makes addictive pickles, but is great to throw in sandwitches and other recipies.
