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12 responses to “Italian Marinated Mushrooms”

  1. mike conigliaro

    “I am not a fan of botulism” Does botulism have any fans? Great post. Time to hit the Asian mart for some king oyster shrooms.

  2. Kevin Pidone

    Here in Washington state chanterelle season has come about a month and a half early. I picked nearly 6 lbs. of chanterelles last weekend and my guess is this recipe would work just fine with them! Thanks!

  3. Lori

    Would you remove the sponge from any polypore or just the boletes? I am going to test out the recipe on a berkeley polypore which they know say are rusulas.

  4. Lori

    Thanks much. I have had this bookmarked for when I found some nice meaty mushrooms to work with so I am excited to try it out.

  5. Jakob Boman

    Wow… that looks delicious!!
    I will defiantly ask my girl friend to make this our next food project!

  6. Scott Schlemmer

    Off to the store.

  7. Debra Eliotseats

    Quite the process but seems well worth it. Do you rinse the shrooms?

  8. Amy Metzger

    Four pounds of chanterelle are drying even as I type! They didn’t shrink down as much as I expected — had to use almost double the vinegar to cover them. They smell heavenly!

  9. Malotraktory

    I had found about 30 pieces of these just yesterday. They are drying on the sun at this moment and will be good with beefstew or pork chops. This happen at Beskydy, Czech Republic. Have a good one.

  10. Tim

    I noticed you left the gills on. Thanks for the tip on grinding the gills into powder. I’ve always wanted to do something with the gills. Let’s hope I can beat the bugs to the shrooms this year. (Let’s hope we get enough rain to pop some up)

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