Porcini mushrooms marinated in oil, the recipe of which is from the old culinary encyclopedia of 1924! Can you imagine? Of course, I will offer you more than one recipe from this book, but these mushrooms are something special. They are tender, suitable for use in various culinary dishes, but even so, of course, you can eat them.
- Ceps - 1 kilogram;
- salt - 30 grams;
- vegetable oil - 1 liter.
Step-by-step recipe for pickled mushrooms in oil
- Rinse the strong caps of porcini mushrooms well, dry them with a clean cloth or paper towel and cut into thin slices.
- Arrange on a board and allow to dry for several hours.
- Then put the mushrooms in small clean jars, and pour boiled, still hot sunflower oil. Mushrooms should be completely coated with oil.
- Fill cans, tie and place in a cold room.
So you can cook any edible mushrooms. The beauty of this recipe is that no preservatives are used for pickling mushrooms, and their maximum usefulness and aroma are fully preserved. Porcini mushrooms marinated in oil are a tasty, fragrant and tender dish.
Delicious to you preparations, and bon appetit!