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46 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.

  15. More shrooms | thecookhousegarden

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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.

  22. Use Up the CSA Dinner | AnnieRie Unplugged

    […] Just before dinner I put four ounces of mixed pasta on to cook, and took out some pesto from the freezer, and those marinated mushrooms I made last week. Here is that recipe on Hunter Angler Gardener Cook. […]

  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.

  31. Alexander Fu

    Dear Hank,

    I have made this recipe a number of times now and each time it has turned out great (although I usually hold back a little on the salt as it was a little on the salty side the first time around).

    I would like to experiment with the flavor and would imagine a little garlic would go great with the mushrooms, but I am aware of warnings about the botulism risk with storing garlic in oil. Could I essentially treat the garlic in the same way as the mushrooms (salt to dehydrate, then boil in vinegar to acidify) to remove this risk ?

  32. Olesya

    Will they keep at room temperature, at least until the jar is opened?

  33. Martin

    I am just finishing the process with Lobster mushrooms (found 20lbs of the parasite on a parasite yesterday and ate far too much with white wine cream sauce and linguine last night). I was wondering if the addition of some garlic cloves and bay leaves in the final stage would ruin this recipe?
    Please advise.

  34. Devon McMillen

    Just ended up with about 20lbs of lobster mushrooms and I am dying to try this method, in addition to drying and sauteing/freezing. I am wondering about pressure canning the the mushroom/oil mix. Or just no? I am afraid it might destroy the texture and still not be wise. But then I really like the idea of making something more shelf stable. What do you think?
    Or tell me that it is the stupidest idea ever. I have no shame! 😉

  35. Anne Evans

    Would this work with Maitake mushrooms?

  36. Joshua

    Regarding Botulism concerns..

    Salt, acidity (low pH), low moisture, and extreme temperature (low or high) will all slow botulinum growth significantly.

    All of those factors apply to this preservation method assuming you do each step properly.

    As for storing in the fridge or not, I do when I have room but also sometimes put them in the garage in the winter along with unprocessed dill pickles and sauer kraut. Our temp in the garage in the winter are generally 35-55 deg F so near refrigeration temps.

    If you are doing this in the spring with summer temps soon to arrive refrigeration is definitely recommended.

    As for making these tasty shrooms, I did 24 lbs of Chantrelles again last night and thought I would share a couple of differences in my technique to save a bit of time (same recipe).

    1) rinsed all the needles and dirt off under running water and put in colander to drain any excess moisture.

    2) chopped/tore into large 1-2 in chunks

    3) salted then tossed with hands, then salted again (repeat till well salted)

    4)lined colander with thin cotton cloth, dumped in mushrooms and waited 20m.

    5) grabbed corners of cloth and twisted up mushroom ball tourniquet style to remove additional moisture. *note there is no crystallized salt left at this point for me. If you are still seeing a noticeable amount of crystaline salt at this point you are either using more than necessary or are using a relatively dry mushroom…rinse off and repeat #5, and consider reducing amount of salt you use next time.

    6) put in stock pot and boiled in vinegar 5m.

    7) put back in cloth lined colander to drain and cool 20m

    8) grabbed corners of cloth and twisted up mushroom ball tourniquet style to remove additional moisture.

    9) loosely spread mushrooms on parchment paper lined countertop to dry overnight.

  37. New podcast on wild food from Hank Shaw | Arizona Mushroom Forum

    […] Hank Shaw is well known to many of our readers as the honcho of Hunter•Angler•Gardener•Cook, a web site and Facebook page of surpassing excellence. Among many other topics, his site is chock-full of delicious mushroom recipes, such as Blewits with Pheasant, Cream and Brandy, Jaegerschnitzel with Chanterelles, or a personal favorite that I have made a dozen times, Italian Marinated Mushrooms Sott’olio. […]

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