| 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 mushrooms (Tricholoma portentosum) are one of the best wild mushrooms to forage in October and November, right after porcini. If you’re lucky enough to find them in abundance, don’t hesitate—this is the perfect mushroom to preserve.
This Italian-style marinated mushroom recipe is one of the best ways to store Charbonnier for winter. The result is rich, aromatic, and incredibly versatile.
You can enjoy these marinated mushrooms with:
- Pasta
- Risotto
- Fresh bread or rye bread
- Salmon, beef, horse, or elk
If you love wild mushrooms, this is a must-try recipe.
Why Charbonnier Mushrooms Are Perfect for Marinating
Charbonnier mushrooms have a firm texture and deep flavor, making them ideal for preservation in olive oil, vinegar, and herbs like rosemary.
Many Italian producers mix about 30% Charbonnier mushrooms into their premium marinated blends—but using 100% gives an even richer taste.
Ingredients
- 2 kg Charbonnier mushrooms (Tricholoma portentosum)
- 100 ml light vinegar (or 50 ml strong vinegar)
- 1 teaspoon salt
- 800 ml olive oil (adjust as needed)
- 3 garlic cloves
- 1 sprig fresh or dried rosemary
Instructions
1. Clean and Prepare
- Clean the mushrooms carefully and let them dry slightly.
- Cut into small, even pieces.
2. Cook the Mushrooms
- Place mushrooms in a saucepan and heat until they release water and start boiling.
- Remove and save the mushroom water (great for soups).
3. Add Vinegar
- Add vinegar and cook for an additional 5 minutes.
- Drain completely.
4. Dry the Mushrooms
- Let mushrooms dry at room temperature for about 9 hours, or
- Use a food dehydrator for ~3 hours
👉 This step improves texture and flavor. Skipping it is possible, but drying gives better results.
5. Canning
- Sterilize jars in boiling water.
- Add mushrooms, garlic, and rosemary to jars.
- Cover completely with olive oil (adjust amount if needed).
- Seal tightly.
Storage & Serving
- Store in the refrigerator
- Ready to eat after 24 hours
- Keeps for 1–2 months
Tips for Best Results
- Always ensure mushrooms are fully covered in oil to prevent spoilage
- Use high-quality olive oil for the best flavor
- This recipe works with other wild mushrooms, but Charbonnier gives the best result
