For 2 jars à 500 ml
500 g herb mushrooms
2 sprigs rosemary
5 cloves of garlic
500 ml olive oil
1 tsp salt
1 tsp black peppercorns
1 tsp juniper berries
2 bay leaves
1 Preheat the steam oven to 100 °C hot air and 100 % humidity.
2 Rinse the jars and sterilise in the steam oven for about 20-25 minutes. Then turn them over with a tea towel and let them dry briefly. Do not switch off the steam oven.
3 Clean the herb mushrooms with a brush and cut them into quarters. Wash the rosemary sprigs and shake dry. Peel and press the garlic cloves. Heat the olive oil in a pot, add the salt, rosemary sprigs and spices, stir well and leave to cool slightly.
4 Divide the mushrooms between the jars and top up with the aromatic oil. Place the well-sealed jars on the rack or in the perforated steamer basket so that they do not touch.
5 Put the mushrooms in the steam oven for about 45 minutes.