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35 responses to “Italian Marinated Mushrooms”

  1. Christine

    This looks delicious! It makes me wish I had more access to some of the wild mushrooms you use, but I should be able to find reasonable equivalents around here. one quick question- do you remove the salt after extracting the water or just let it come off into the vinegar?

  2. domenicacooks

    I sure wish we could get good porcini here in Virginia. I have only ever seen them at Whole Foods, at a ridiculous price. I need to take a class in mushroom hunting.
    I use this same method for melanzane sott’olio (eggplant in oil). I also store them in the fridge, as it also helps preserve the freshness of the oil. Delicious in antipasti, pasta, on pizza etc. Thanks for yet another informative post.

  3. sally cameron

    Hank, these sounds fantastic. I am crazy about mushrooms but have never tried preserving them. Got to try this technique. I’ll bet they would be wonderful tossed with fresh whole wheat pasta, lemon, herbs and oil, and maybe some breadcrumbs. Just need to figure out what kind of mushrooms, hit the farmers market for availability. Or buy chanterelles (my favorite, but expensive) at a store like Whole Foods. Thank you!

  4. 30A EATS

    Great recipe for preserving mushrooms, will definitely try and thank you for sharing!

  5. Michael C

    This looks like a great way to preserve shrooms. I can’t wait to try it. Course I can’t wait for spring shrooms either!

    On another topic….A few days back you wrote about using fresh tumeric to make a curry. I hav never used (or seen) fresh tumeric. But I just found some at a local natural foods store. But I can’t find much information on how to use it (other than cleaning stains). So…..How did you use it and what was your experience. Inquiring minds want to know.


  6. Sara

    We collect boletes and always remove the spongy part before cooking them. Your pictures show the spongy part still attached and I was wondering if you eat all boletes whole like that or is it just some that you keep that part on?

  7. Linda Ziedrich

    Hank, thank you for your clear and complete description of an excellent preserving method that the USDA really ought to study.

  8. Jack

    Hank, Are you being a little too careful in putting your preserved mushrooms in the fridge? If the Sicilians and Calabrians have been using this method for hundreds of years without refrigerators is submersion in oil not sufficient to prevent botulism? My motivation for asking is that I have used a very similar method for keeping oven-dried tomatos in my larder and now I am wondering if they are safe to eat!

  9. Tamar@StarvingofftheLand

    I always wondered about those pickled mushrooms! And now all I need is a beautiful flush of boletes …

  10. Seth


    I think I know the answer to this already, but, I’ll go ahead and ask anyway..what about morels in this recipe?

  11. Carl

    Italian cuisine is one of my favourite and any new idea are always welcome. Thanks!

  12. Crystal

    I just put these in the fridge – I can’t wait to taste them! They look delicious – thank you!

  13. John

    Will wild oyster mushrooms work well in this recipe? They’re about the only thing here in North Carolina besides morels that I regularly find in large enough numbers to have any leftover to preserve. So far I’ve just been sauteing and freezing them, which is fine for stews, but I’d like to try something new.

  14. Meagan

    These look fantastic! Hopefully boletes will be abundant this year. Also, I think I’ll give it a try with Lobster mushrooms this fall. Thanks for the post.

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  16. Ed

    I made this with a mixture of crimini and shiitake. Everyone who has tried them loves them. To me they are a bit salty. I tried to shake much of it off prior to putting them in the vinegar, but it clung on fiercely. Do you have any tricks to remove some of the excess salt?

  17. Andrew

    Do you have a problem with your olive oil solidifying in the fridge? Makes it hard to take the mushrooms out sometimes.

  18. Sanna

    The weather has been really damp during the past few weeks so I wonder if it would make any sense to use a plant dryer with very little heat after the mushrooms have been boiled in vinegar? Mushroom season has just started in Finland and I’m going to try this out. It look’s so tasty! Thanks!

  19. Andreas

    There’s no need to keep this in the fridge – botulism doesn’t care about temperatures, if it exists, it exists. The reason this is safe is the salt and the vinegar.

  20. Pat

    Oh I have to try this. Its been a late mushrooming season here but I cant wait for the Boletes to come out. This would be a stunning way to save them. I just got tons of Lobster Mushrooms but I dehydrated them. Wish I saw this before I did that.

  21. kathy

    I made this with a kilo of ordinary mushrooms from the market. It probably would have been better with wild ones but it is still very good.
    I prepare eggplant with the salt method so I did what i did with that – rinsed the salt off. Since you’re squeezing them out anyhow (in small handfuls, and squeeze hard to get as much water out as possible) it doesn’t matter.
    I didn’t have cider vinegar so I used apple vinegar in the first batch, and apple-malt (half and half) in the second. Both are good, but subtly different.

    Try to pack the mushrooms down a bit before adding the olive oil so that you don’t waste oil. Having said that, I used the olive oil after the mushrooms were finished for cooking and it was delicious.

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  23. Thomas Peña

    I have to give this a try.

  24. Marc des Landes

    I have just tried your recipe with some smoked mushrooms and as a marinade for immediate eating, rahter than preserving…Fantastic.

    For anyone interested, I smoke the mushrooms for 20 minutes using a local (native) wood called Tea tree. The result with the smoke,lemon etc give an interestin and not too strong flavour.

  25. Steven Bruni

    I am about to try this method with Giant puffballs , will let you know how they turn out.

  26. Aaron

    I just finished making this recipe with a few pounds of Chanterelles I picked here in Washingon. Man, these things look and smell great! Any recommendations for recipes to use these with? Or do you just eat them plain?

  27. Mike Stamets

    Can this method of marinating be used with re-hydrated dried mushrooms?

  28. Sally Benjamin

    If I shake off most of the salt, can I dry and re-use it (or use it in other recipes)?? I’m using sea salt from Pag Croatia and I’d rather not waste any. Thanks for an interesting recipe.

  29. stephanie

    i am faced with a fridge full of coccoras…. yes I definitely did define and delineate them…. and in all my foodie endeavors… questions I ask often lead me to your website. So I will ask this one… I am told (by a european) that the europeans often, if not solely, eat the ceasars coccora raw or marinated. Now Italians are big porcini fans to be sure, so I can see them applying this recipe to the little pig, that makes perfect sense. I respect the coccora. She even frightens me a little, and so I ask: would you Dare to apply this recipe to coccora?

  30. Chris May

    Hank, this was excellent! Thanks!

    A couple of notes:

    – The choice of chile pepper is crucial. I used Mexican chiles de arbol, which are as hot as Cayenne peppers or Thai peppers. Was OK for me because I like spicy food, but too overpowering for most. What kind did you use? I think anchos or poblanos or anaheim chiles would be better.

    -You’re not kidding about the possibility of over-drying them. Some of my thinner slices were pretty leathery. “Damp” is a rather subjective definition. Next time I’m not going to try to get them completely dry to the touch.

    -I put pickling spice and pearl onions in with the mix with success

    -I find olive oil a bit bitter. Next time I am going to do 1/2 olive oil and 1/2 some other oil like avocado.

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