Autumn the season of preparation. Summer becomes a memory, and winter is on its way. Traditionally, this is a time for preservation, preparing for the colder months ahead by jarring and preserving summer’s bounty and preparing the soil for winter crops.
For me, however, autumn is a wonderful time of year. The cold, clear mornings and often sunny, still days bring a unique charm. Frost on the grass and dampness underfoot create perfect conditions for mushrooms to flourish. Pine mushrooms, saffron milk caps, or Lactarius deliciosus are among the most delicious wild produce you can find if you know where to look.
In Calabria, my Nonno, his dad, and his uncle would take an hour-long trip up the mountains to a town called Santa Cristina, where they’d meet their friend and hunt for mushrooms.
Today, wild mushrooms have a bit of a bad reputation, sometimes for good reason. However, if you know what you are looking for, they can offer a delicious and exciting day out in the forest.
Ingredients
- Pine Mushrooms (Lactarius deliciosus)
- Water
- Vinegar
- Salt
- Chili Flakes
- Oregano
- Garlic
- Olive Oil
Equipment
- Medium sized pot
- Wire drying rack
- Ceramic bowl
- Sterilised glass jars
Method
STEP 1:
Using a damp cloth and brush carefully remove any dirt from the mushrooms, being watchful to spot any unwanted critters that may be hiding. Once cleaned cut into even slices, along the length of mushroom.
STEP 2:
In a medium sized pot add, 3 litres of water and 1 litre of vinegar (or a 3:1 ratio) depending on how many mushrooms you have. Bring the mixture to a boil, add 2 tablespoons of salt and the sliced mushrooms. Boil the mushrooms for around 6 minutes.
STEP 3:
Remove the mushrooms from the liquid, pat dry and lay out over a drying rack. I tend to put the mushrooms into the oven at around 40 degrees celsius to help the drying process. Leave the mushrooms to dry for around 40 minutes or until they are no longer retaining excess liquid.
STEP 4:
In a ceramic bowl add in the sliced mushrooms, a finely diced clove of garlic, generous pinch of oregano and chili flakes and lastly a glug of mild olive oil. Give the mixture a good mix through before adding them to sterilised jars and seal using the double boiler method.
A delicious recipe to preserve your autumn mushroom bounty. This recipe works well with almost all mushrooms and is great served on toasted crunchy bread, pizza or in a panino. Enjoy!
Notes
Wild mushrooms can be dangerous (or deadly) if you don’t know what you are looking for, always seek guidance from a professional or trusted family/friend with the right knowledge before going mushroom hunting yourself. Never eat anything you aren’t 100% certain off.
