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Recipes
9. Oct 2021
Pickled herb mushrooms in aromatic oil

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.

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