Recipe Candied mushrooms
Preparation time:
30 min
Heat treatment time:
45 min
Shelf life:
12 mois
Ingredients
Number of persons: 4
Preparation
- Wash the jars and sterilize the rubber joints or the waterproofing discs. There is no need to rinse the oyster mushrooms bought commercially. Wild mushrooms such as porcini mushrooms or chanterelles should be cleaned with a damp cloth and the earth should be removed using a small knife.
- If necessary, split or cut the largest mushrooms in 2 or 3 pieces so that all the pieces of mushrooms are the same size. The porcini mushrooms can be very large and you may have to cut them into quarters, but try to keep their beautiful shape.
- Peel the onion, cut it in half then in thin slices. Crush the garlic with the dish of the knife.
- In a large saucepan, melt the fat over very low heat, then add the mushrooms, onion slices, thyme leaves, salt and pepper, and garlic. Bring slowly to a boil and simmer for 20 minutes.
- Add the vinegar, cook for another 5 minutes and remove from the heat. Remove the mushrooms from the preparation and add them first in the jar, then complete with the fat mixture, up to the maximum level indicated on the jar.
- The jars must then be treated thermally for 45 minutes. For more information on heat treatment, please consult this section.
Presentation suggestions
Enjoy it cold as antipasti on toasts, bring a pot to your next picnic or serve it hot with a roast. Do not throw the fat, you can use it to roast your potatoes.
Estelle & Vincent
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1 comment
Bonjour,
Peut-on remplacer la graisse animale par une huile / graisse végétale (huile olive par exemple) ou est-ce que la graisse utilisée doit-être solide à température ambiante pour la meilleure conservation du produit ?
Merci
Pierre Yves