Antipasto Marinated Mushrooms

Antipasto Marinated Mushrooms.

A traditional technique of food preservation involves preserving food in oil or other lipids. As a consequence of the fat’s ability to block out air, food degradation is delayed and dangerous germs and molds are prevented from coming into contact with it.

Duck confit and other potted meats, as well as marinated mushrooms and many other delicacies, are preserved using this technique.

The reason Native American pemmican, a calorie-dense trail snack comprised of dried fruit, meat, and fat, maintains so well on extended walks and camping vacations is another reason for this.

However, as you may remember from the chapter on pressure canning, botulism spores may thrive in humid, anaerobic (oxygen-free) settings. Therefore, you must combine food preservation techniques by altering the meal in some way before covering it with fat to seal out the air.

For instance, commercial items like chopped garlic in oil are first acidified; the acidity, not the oil, is what makes them safe.

If you first temporarily submerge non-acidic vegetables and fungi in a vinegar-based brine, as I have done with the following recipe, you may obtain the same safe effect.

Any hazardous bacteria that were previously present on the food are killed by the acidity of the vinegar, and the oil then stops air (and additional airborne bacteria, yeasts, or molds) from getting to the meal.

Of course, the combination of the vinegar pretreatment and subsequent use of high-quality oil enhances the taste of the meal while also preserving it.

Mushrooms for an antipasto

READY IN 10 MINUTES TIME FOR COOKING: 5 minutes TIME SPENT MARINATING: One week YIELD: About 1 quart, and the recipe may be doubled

This is how to prepare the herby, sparkling, marinated mushrooms that are given at the beginning of Italian banquets with the giardinieri pickled vegetables, olives, and salumi (recipe in the Cold Storage chapter).

It is a simple technique of preservation that works with a variety of vegetables, including eggplant, zucchini, and cauliflower.

These vibrant and mouthwatering appetizers are kept fresh using three different food preservation techniques.

The vegetables are first cooked in vinegar, which kills any dangerous germs while also beginning to soften and flavor the vegetables. Oil is then applied, which both enhances taste and keeps air from reaching the meal. Last but not least, they are kept in a refrigerator or similar cold environment to prevent the oil from becoming rancid.

INGREDIENTS

1 lb. of fresh mushrooms
Garlic cloves, two
two little chile peppers (optional)
Dried tomatoes, 1/4 cup
3 cups cider vinegar or white wine
one water cup
1 teaspoon sea salt or kosher salt
1/8 cup sugar
a few sprigs of fresh herbs (such as rosemary, oregano, thyme, and/or savory) 2 fresh or dried bay leaves
Extra-virgin olive oil, 1 12 cups
freshly ground black pepper, half a teaspoon

INSTRUCTIONS

Sterilize two-pint jars (the Boiling Water Bath Canning chapter has sterilization techniques). For this recipe, the jars do not necessarily have to be canning jars, but they must be heatproof.
Ignore any advice you may have received to brush mushrooms lightly and never wash them: To clean the mushrooms. I guarantee that they won’t soak up a lot of water.
Gently crush the garlic cloves after peeling them. Use the point of a paring knife to pierce the chile peppers (if using). The dried tomatoes should be cut into 14-inch-thick pieces.
In a big saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil. Add the tomatoes, garlic, chili peppers, mushrooms, and garlic. Cook for 4 minutes, stirring often to ensure that all of the food surfaces are exposed to the hot, acidic liquid (the mushrooms will float up out of the brine).
guarantees that the hot, acidic liquid touches every surface of the meal.
Add the bay leaves and herb springs, and simmer for a further minute.
Transfer the components to a mixing bowl using a slotted spoon. Stir to coat the food with the extra virgin olive oil and black pepper. It’s crucial to use high-quality oil in this recipe since it’s used both for taste and food preservation.
Distribute the still-hot vegetables, herbs, and mushrooms between the two sterile pint jars using a slotted spoon. Overlay with oil. The oil must thoroughly submerge the meal. Add additional extra virgin olive oil if necessary to make it so.
Tightly cover the jars and let them to cool to room temperature before opening. Jars of marinated mushrooms should be moved to a cold, dark location, such as your refrigerator or, if it’s winter, an unheated garage. Note that root cellars are not the best locations to keep food that has been preserved in oil due to their high humidity levels.
Allow the flavors to meld for at least two weeks before eating. Bring the jars into a warm area and wait for the olive oil to thaw before serving since cold olive oil will solidify into a solid fat.

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