| Persons
4 persons |
Prep Time
30 minutes |
Wait Time
48 hours
|
| Serving Size
1 box |
Cook Time
30 minutes |
Total Time
60 minutes
|
Marinated charbonnier mushroom
Charbonnier is the queen mushroom in October and November right after Porcini. JUST PICK THEM when you see it. Marinated charbonnier with mushroom in Italian recipe is the best way to save this incredible mushroom for winter time. You can use this dish as a side dish, with risotto rice, pasta, bread. They can go well with salmon, beef, horse, and elk meat too. You can use this recipe for all mushroom you can find. But Charbonnier is the best one I have to say. Let’s try to make it if you find so much Charbonnier mushroom. I do hope I can find enough Charbonnier this year to make this exotic dish again. Finger crossed.
Notes
Charbonnier mushroom is the best mushroom for Italian mushroom marinated with vinegar, extra olive oils, and rosemary. I saw one Italian company sells the marinated mushroom with mixing 30% Charbonnier mushrooms, and others. Easy to make, but this is an amazing dish. You can use it with many dishes like pasta, risotto rice, and rye bread. This dish can last for 1-2 months in the fridge so I strongly recommend you make it when you have too much mushroom.
Ingredients
- 2 kg of Charbonnier mushroom (Tricholoma portentosum)
- 100 ml of light vinegar (50 ml of strong vinegar)
- 1 teaspoon salt
- 800 ml of olive oil
- 3 garlic cloves
- 1 fresh or dried rosemary spig
Instructions
- Clean the mushroom and let them dry a little bit
- Cut the mushroom into small pieces and put them all into a sauce pan.
- In a saucepan, cook the mushroom until boiling water. When the mushroom is fully boiling, remove water out of the saucepan. Don’t throw away the water, you can use it for the soup later.
- Add 100 ml vinegar and cook for 5 minutes more.
- Remove the water from the mushroom and let them dry at room temperature for 9h.
- You can use a dryer machine to shorten the waiting time. I dried them 3h for drier texture. You can skip this process if you do not want to wait.
- I recommend you to do this process as the food with a long time drier will be much better after drying time.
- 4. Canning the mushroom
- Boil the can in the boiling water and remove them. Put the mushroom in the bottle with garlic, fresh or dried rosemary.
- Pouring 800 ml olive oil. Depending on how the mushroom absorbs the oil, you might need more or less than 800 ml olive oil.
- Close the lid and keep the mushroom in the fridge.
- You can use it right after one day.
You can use many different mushrooms for this dish like normal mushroom, forest mushrooms. Charbonnier is a super special and the most exotic marinated mushroom I can find until now. You can check more recipe in my page
