Mushrooms in Oil
Production area: All the inland of Liguria.
Curiosities: In the past, there were many ways to preserve mushrooms: dried, in salt, in oil. In an anonymous manuscript found in the archives of the Municipality of Sassello, called "Cuoco di casa" and dating back to July 1894, among the recipes for the preserves there is the so-called funghi in addobbo, considered the "best preserve": the ingredients are mushrooms, oil, vinegar, cloves, cinnamon, pepper, nutmeg, salt, garlic, rosemary, and thyme.
Product features: King bolete Boletus edulis; pine bolete Boletus pinicola; Roger mushroom Tricholoma portentosum; chanterelle Chatarellus ciabrius.
Preparation: Young and fresh specimens without parasites are chosen, cleaned, washed, and dried. It is necessary to prepare a liquid mixture formed by dry white wine and strong white vinegar. Mushrooms are boiled in a pot, adding salt and aromas. Cooking takes about 15 minutes, controlling the consistency. Once cooked, they are put on the table, dried, and let dripping. Then, as a whole or cut into pieces, they are put into glass jars with extra-virgin olive oil.
