Tuesday, November 13, 2007

FUNGHI SOTT'OLIO






Tiny chiodini mushrooms are in the shops at the moment so I decided to preserve some in oil: funghi sott'olio are a favourite preserve in southern Italy and they are good as part of a selection of antipasti. Wash the mushrooms and then simmer them in 2 parts water to 1 part white wine vinegar, with coarse seasalt to taste, for about 10 minutes. Drain them and let them dry on kitchen paper - about 30 minutes. Put them in a sterilised jar and add garlic slices* , a chilli pepper if you like and herbs such as bay leaves, thyme and oregano. Fill the jar with olive oil. A trick I learned some years ago for keeping the vegetables down in the oil is to cut 2 cocktail sticks to fit inside the top of the jar exactly and lay them crosswise on top of the vegetables.



* As my commenter Ludlingtonian rightly points out, there are some concerns about the safety of adding garlic to vegetables preserved in oil. See his comment on this post and also this article. Because of this, I simmered the garlic slices with the mushrooms for this preserve.

16 comments:

Sir James Badger said...

Don't know that I can eat them when they're called Funghi, Welshcakes.

Welshcakes Limoncello said...

Oh, well, have some "chiodini sott'olio" then, James!

Crushed by Ingsoc said...

Surely a mushroom isn't a vegatable?

Not being a plant?

Welshcakes Limoncello said...

You've gone a bit scientific for me now, Crushed!

Shirl the V.O.B. said...

What can I say? The WL Library of Exotic Food Imagery continues to grow like topsy and I cannot keep up with it. That's the problem with being a VOB! Suffice to say, I admire your output dear WL.

And do stop admiring Mr Gorgeouses from behind those darkened glasses - bag yourself one!

Welshcakes Limoncello said...

Thanks, Shirl. I'll do my best!

Gledwood said...

Very intellectual-looking!

;->...

Abbey said...

Yum Welshcakes...i am definitely going to give these a go...they sound gorgeous...mushrooms are relatively cheap here at the moment too and i just love them....ta

Liz said...

They look gorgeous, Welshcakes.

Now for the third time of trying, I'll leave this comment - I hope!

Winchester whisperer said...

How fabulous! One of the great things about Italy is the vast array of mushrooms. Not sure why there aren't as many over here.

Welshcakes Limoncello said...

Hi, Abbey. Glad you feel inspired. Thanks for persevering, Liz. Hi, WW. Yes, you never know what sort of mushrooms will be on sale here from one day to the next - quite exciting, really!

Welshcakes Limoncello said...

Hi, Gleds - if you say so!

lady macleod said...

You are always SO busy! I feel a lazy slod...

Welshcakes Limoncello said...

You haven't seen my ironing pile, Lady M!

jmb said...

Chiodini Little nails? Must mean something else. That garlic article is worrying. Just as well I don't do this then, although it is easier than making jam making other preserves.

Welshcakes Limoncello said...

Hi, jmb. Chiodini because that is what these mushrooms look like. Yes, jam making is stressful because it can be temperamental but it is satisfying when it turnd out OK!

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