Preserved Wild Mushrooms in Oil

Preserved mushrooms take only a short time to prepare and will keep for up to a month in the fridge. Excellent in a salad hot or cold, they also make a great nibble accompanied by cheeses and olives or simply serve on crusty bread. Rapeseed oil is excellent for the purpose of this recipe, as it provides a tasty nuttiness to the mushrooms without overpowering them.

Approximately 500 grams
Prep: 5 minutes
Cook: 5 minutes


  • 200ml cider vinegar
  • 400ml/200ml water
  • 1 tsp maldon salt or similar flake salt
  • 3 garlic cloves, peeled and sliced
  • 6 black peppercorns
  • 6 coriander seeds
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 bay leaves
  • 400g mushrooms of your choice
  • 250-300ml cold pressed rapeseed oil or a mild olive oil


  1. Bring the vinegar, water and salt to the boil in a large saucepan.
  2. Add the mushrooms and simmer for 5 minutes. Drain the mushrooms and discard the liquid. Place the mushrooms on a clean tea towel and allow to dry for 10-15 minutes.
  3. Place the mushrooms, garlic, peppercorns, coriander seeds, thyme, rosemary and bay leaves in a sterilised jar. Pour the oil over the mushrooms, they must be completely covered any that pop up above the oil, push down with a skewer. Seal the jar securely.
  4. Store in a cool dry place for 1 week before serving. Then store in the fridge for up to a month. Bring the mushrooms to room temperature before serving.