Italian Marinated Mushrooms Recipe - Preserved Mushrooms

Home | Foraging | Mushrooms | Italian Marinated Mushrooms4.87 from 22 votesBy Hank Shaw July 18, 2016 | Updated June 02, 2020CommentJump to RecipeAs an Amazon Associate I earn from qualifying purchases.Funghi sott’olio. So much more than just an Italian version of marinated mushrooms.I’ve eaten these as part of an antipasti plate since I was a kid. Standard marinated mushrooms, let’s face it, can be slippery and even rubbery. Not a great texture. But these are meaty, chewy and just a shade funky — mushroomy in all the best ways.I never really knew exactly how the Italians did it until I read Rosetta Costantino’s My Calabria. In it, Costantino reveals her family’s method for preserving mushrooms in oil, and when I read her recipe, I was immediately struck by how similar it is to a Sicilian technique I use every year when I have too much zucchini. Makes sense, as Calabria is only a few miles from Sicily.Basically you need to remove water from the mushrooms, then boil them in vinegar, the...