CookEat Recipe
Refrigerated Porcini in Oil
Small vinegar-cooked porcini covered with oil for brief refrigerated use.
Method
Steps
Step 1
Gather the ingredients: 500 g small fresh porcini from a trusted food supplier; About 600 ml white wine vinegar labelled 5% acidity, enough to cover in a snug pan; About 250 ml olive oil, enough to cover in a snug clean container; 1 bay leaf, optional.
Step 2
Select sound small porcini; halve any as large as a walnut. Remove soil and damaged parts carefully, wash briefly and drain. Use mushrooms professionally identified and supplied as edible porcini.
Step 3
Put the mushrooms in a snug non-reactive saucepan and cover with the vinegar. Add the optional bay leaf and boil gently for 25 minutes. Use vinegar labelled 5% acidity without further dilution; the historical option of diluting very strong vinegar is not a verified preservation ratio.
Step 4
Drain thoroughly and pat dry with clean food-safe cloth or paper. Spread in one layer on a clean rack over a tray, cool promptly and refrigerate within 2 hours. Let drain overnight, about 8–12 hours, at 4°C or colder under a loose clean cover. Do not leave them in room air until the next day.
Step 5
Transfer the cold mushrooms to a clean glass container and cover with olive oil. Close, label with the cooking date and keep at 4°C or colder. Serve small portions alongside boiled meat, returning the container to the refrigerator promptly. Use within 3 days of the original cooking and discard the remaining mushrooms and oil afterward. This is a short-life refrigerated preparation, not a room-temperature canned preserve.
Step 6
Garlic variation: instead of the bay leaf, add 1–2 peeled garlic cloves to the container when covering the cold mushrooms with oil. Clove variation: use 2 whole cloves instead. For either option follow exactly the same immediate refrigeration and 3-day limit from cooking; these flavourings do not make the oil shelf-stable.
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