Thomas J. Story
Not quite pickled and not quite confited, this conserva yields flavorful mushrooms that can be used long past peak foraging season. Keep them refrigerated in a tightly sealed jar for up to six months for use in salads, or as a star atop creamy polenta.
This recipe, and others like it, can be found in the article “The Ultimate Mushroom Trip? A Foraging Weekend in Big Sur.”
Thomas J. Story
Gently clean caps of the porcini mushrooms with a damp towel to remove any dirt or other organic material, then using a paring knife gently scrape off the tough, outer layer of the mushroom stem.
Allow mushrooms to dry uncovered in the refrigerator. When dry, lightly season them with salt; allow excess liquid to drain on a towel.
In a large saucepot that will hold a steamer basket, bring wine, vegetable stock, olive oil, thyme, bay leaf, and shallot to a simmer.
Add mushrooms to steamer basket. Cover and steam for 15-20 minutes until mushrooms are cooked tender. Turn off heat and allow to rest for 30 minutes so that additional liquid may drain from mushrooms.
Remove mushrooms from steamer and set aside in a bowl or jar. Reduce the steaming liquid by half over medium heat, then season with vinegar, salt, and pepper.
Pour hot liquid over the cooked mushrooms and allow to cool completely in liquid. Refrigerate until ready for use.
Servings 0