When I tried out this recipe from southern Italy I was amazed to find how much flavour you can pack into marinated mushrooms in such a short time.
Everyone on this weekends Foraging fungi course seemed to agree when we served them up as a starter with some flatbreads fresh from the earth oven, so I thought that it should be the recipe of the week.
I have just finished off the jar for my lunch…..Yum!
We found some beautiful Bay boletes (boletus badius) this weekend which would work really well with is recipe but if you do not have any firm fleshed wild mushrooms, then a mixture of Chestnut and King oyster mushrooms works really well.
As always DO NOT eat any mushrooms that you pick from the wild unless you are 100% positive that you know what they are and that they are edible!!!
Quick cured and marinated mushrooms
500g mushrooms sliced into 5mm slices
1 large tablespoon sea salt flakes
40ml Cider vinegar (I like to use Aspall’s cider vinegar)
250ml Mild olive oil
Zest of 2 lemons, grated
3 cloves of garlic, grated
1 red chili, finely chopped
1 handful of basil leaves roughly chopped.
Put the sliced mushrooms into a colander on top of a big bowl. Sprinkle the salt flakes over the mushrooms and toss to make sure the mushrooms and salt are well mixed. Leave them for about 30 minutes at room temp.
Once the salting time is up your mushrooms will have lost some moisture and will feel firmer. Rinse the salt off the mushrooms and then dry them between two tea towels, pressing gently to squeeze out excess moisture.
In a bowl mix all the other ingredients to make the marinade Add the mushrooms and toss to cover them in.
Cover the bowl and put the mushrooms in the fridge for at least 60 minutes but preferably over night.
Allow the mushrooms to come back to room temperature and serve with warm bread.
A few photos from the weekend.