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mushroom conserva

Chestnut mushrooms are pickled, then packed in seasoned oil with thyme, bay leaf and juniper.

Serve with sliced brie and crusty bread for an easy addition to a charcuterie board.

Recipe by chef Adam Hayman

Vegetables that have been pickled and then packed in oil add a whole new dimension to a charcuterie board. The acidity pairs well with the cheese—it offers a different texture from other items, and the seasoned oil beautifully dresses a crusty piece of sourdough. You could also try adding these mushrooms to a quiche and then dress a side salad with a vinaigrette that uses the seasoned conserva oil as a base.

If chestnut mushrooms are hard to find, this recipe works great with chanterelles, black trumpets, shimeji and even enoki mushrooms.

One important thing to note is that while the jars are cooked to help infuse the flavours, that does not mean these jars are properly canned and shelf-stable. They do still need to be refrigerated after cooking.

For another mushroom and cheese pairing, try chef Adam’s Blue Oyster Mushroom Tapenade served over warm Camembert.

mushroom conserva
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Chestnut Mushroom Conserva

Fresh chestnut mushrooms are pickled and packed in seasoned oil with thyme, bay leaf and juniper, perfect for serving with brie and crusty bread.
Author chef Adam Hayman

Equipment

  • Mason jars

Ingredients

  • 130 g fresh chestnut mushrooms
  • 1 cup white vinegar
  • 1 1/4 cup water
  • 2 tbsp + 2 tsp salt
  • 1 tbsp + 1 tsp sugar
  • 1 bay leaf
  • 3 sprigs thyme
  • 2 juniper berries
  • neutral oil like canola

Instructions

  • Clean the mushrooms,pull them apart into individual stems and caps. Chop the mushrooms into small chunks.
  • Combine the vinegar, water, salt and sugar in a small pot. Bring this to a boil and then throw in the mushrooms. Stir the mushrooms around the simmering brine until they have softened. That should take two to four minutes. Scoop the mushrooms out with a slotted spoon or a fork onto a paper-towel-lined tray. Cover the mushrooms with another paper towel and press lightly to absorb excess liquid. Let these air dry while you prepare your jar.
  • Sterilize one eight-ounce Mason jar, ring and lid. Next, fill a crock-pot/slow cooker with water and set to low.
  • In the sterile jar, place the bay leaf, thyme, juniper and pickled mushrooms.
  • Cover the mushrooms with oil and use a chopstick to poke around the jar, releasing any trapped air bubbles.
  • Once everything is well covered with oil, put the lid on the jar and place inside the crock-pot for 90 minutes to two hours.
  • After cooking, remove and cool before placing in your fridge. This will keep in the fridge for at least a month if kept sealed. Serve with bread and sliced brie.