Wild mushrooms with olive oil Champiñones silvestres con aceite

WILD MUSHROOMS WITH OLIVE OIL FROM LOWER ARAGÓN

  

 Ingredients for 4 people:

 

 - 1 ½ kg of wild mushrooms.

 - 4 cups of white wine vinegar.

 - 2 cups of dry white wine from Maestrazgo county.

 - ¼ cup of salt.

 - 3 large spoonfuls of coriander seeds.

 - 4 bay leaves.

 - Rosemary.

 - 2 cups of extra virgin olive oil from Lower Aragón.

 

Preparation:

 

Wash the wild mushrooms well with a wet cloth.

Heat up the vinegar, wine, salt, coriander seeds, 1 bay leaf and the rosemary.

Simmer for 10 minutes.

Add half of the mushrooms and cook everything together for 10 minutes, take them out and then cook the other half of the mushrooms in the same liquid for the same amount of time.

Dry them with a cloth and put them into 3 sterilised glass jars. Add a bay leaf to each jar. Fill them with extra virgin olive oil from Lower Aragón.

Seal the jars, and leave them for at least a week in a cool dry place. 

Once opened the jars must be kept in the fridge.

Serve sautéed with small cubes or strips of serrano ham from Teruel and parsley over polenta cooked with marscapone or gorgonzola cheese.

 

Appetisers

Starters

Meats

Fish

Desserts


GO TO SHOP

OLIVE OIL WEB PAGE

SERRANO HAM WEB PAGE

HOME PAGE

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com