Ingredients

The following ingredients have 1 Servings
  • 1/2 pound firm wild mushrooms*
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon coarse sea salt
  • 14 fresh thyme sprigs

Instruction

  • Wash a 1-pint (16–fluid ounce or 500-ml) canning jar and its lid in hot, soapy water and dry well.
  • If the mushroom stems are firm and meaty, leave the stems intact and trim just the ends of the stems. If the mushroom stems aren’t firm and meaty, trim the stems entirely and discard or save for vegetable broth. Slice the mushroom caps into 1/4-inch (6-mm) slices or cut them into quarters.
  • In a nonreactive saucepan over medium-high heat, combine 1/4 cup oil, 1/4 cup vinegar, the peppercorns, salt, and thyme and bring to a boil. Boil for 2 minutes, then add the mushrooms, reduce the heat to low, and cook, turning the mushrooms constantly, for exactly 2 minutes.
  • Ladle the mushrooms and hot liquid into the jar. Add the remaining 1/4 cup oil and 1/4 cup vinegar. Cover the jar loosely with aluminum foil and let cool to room temperature. Discard the foil and seal the jar. Refrigerate for at least 24 to 48 hours to allow the flavors to meld. The oil will solidify somewhat due to the cold temperature but will liquefy again at room temperature. (The pickled wild mushrooms will keep in the refrigerator for up to 3 months.)
  • Before serving, bring to room temperature. Serve as an hors d’oeuvre alongside cured meats and olives.