Mushroom conserva, aka pickled mushrooms, are such a wonderful delicacy, it's a shame that people don't make them more often. They make a wonderful topping for crusty bread or polenta, and a worthy addition to a charcuterie board.
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There's a few essential ingredients in any well stock pantry, a jar of Kalamata olives, dried cherry tomatoes, a great pesto, a wonderful tomato sauce and mushroom conserva.
Once you have a few of the basics sorted, you can whip up a wonderful meal with a few basic ingredients like a quality linguine pasta, a crusty loaf of semolina bread or a steaming bowl of basmati rice. Mushroom conserva would even make a wonderful topping on bruschetta.
Pickled mushrooms are easy to make, they keep for up to month, and you'll find yourself using them in a myriad of creative ways.
Top Tip: If you love mushrooms as much as I do, you'll love my popular 43 Amazing Vegan Mushroom Recipes.
What Is Mushroom Conserva?
Mushroom conserva sits somewhere between a pickle and a marinade.
Conserva is the Italian word for "conserve," and it's basically a preservation method that requires less vinegar than a pickle, but more olive oil. There's a small amount of mild vinegar, so you do get that lovely, tangy pickled mushroom flavor, but it's not nearly as overpowering as a typical mushroom pickle.
Unlike a traditional mushroom pickle, a conserva makes an elegant side dish. It pairs wonderfully with polenta and crusty bread smeared in cream cheese.
Reasons You'll Love This Recipe
✅A conserva only requires a sterile jar; you can pass on the water bath that traditional canning requires.
✅A mushroom conserva improves in flavor with age. Leave it in your fridge to marinate in the flavored oil. They'll absorb the rosemary, chili pepper and garlic flavors easily.
✅You can use this recipe as a template. Feel free to experiment with different mushrooms and spices. As long as you keep the ratio of oil to vinegar the same, feel free to customize as much as you like.
Ingredients, Substitutions And Tips
- Mushrooms: The best mushrooms to use for making conserva are meaty mushrooms with a firm texture, such as porcine,cremini, or Portobello mushrooms. These types of mushrooms hold their shape well during the preservation process and have a robust, earthy flavor that is well suited for marinades. Shiitake mushrooms are also a great option for conserva, they have a distinct, savory flavor and a meaty texture. You can also use wild mushrooms to make conserva, such as chanterelles, morels, and boletus. These mushrooms have a more delicate texture and a unique, earthy flavor that can be preserved and enjoyed in a variety of dishes.
- Olive Oil: Use a good quality grassy extra virgin olive oil.
- Rice Vinegar: Rice vinegar has a much milder, sweeter flavor than apple cider or white wine vinegar. You can use apple cider or white wine vinegar, but the flavor will be stronger and more acidic.
- Rosemary: I love the combination of of rosemary and mushrooms. Use fresh rosemary, and remove the leaves from the stem.
- Garlic: The pungent, slightly sweet and spicy taste of garlic adds to the depth and complexity of pickled mushrooms.
- Chili Pepper Flakes: These are optional, but my recipe only calls for ½ teaspoon, which adds a nice background "bite," without making the conserva overly spicy.
- Salt: Salt is a key ingredient in making conserva, or any preserved foods, because it helps to preserve the food by inhibiting the growth of bacteria. Salt works by drawing out the moisture from the food, which creates an environment that is inhospitable to bacteria. It also helps to enhance the flavor of the food and adds an overall balance to the dish.
How To Make Mushroom Conserva
Saute The Mushrooms
- Clean your mushrooms with a damp paper towel.
- Heat 2 tablespoons of olive oil over medium-low heat in a Dutch oven, or a heavy bottomed pan.
- Add your mushrooms and ½ teaspoon of salt. Reduce the heat to low, cover the pan and allow the mushrooms to release their liquid for 5 minutes.
- Uncover the pan and saute the mushrooms for a further 5 minutes or until they're fully browned. Using a slotted spoon, remove the mushrooms from the pan and transfer to bowl.
Saute Garlic & Spices
- Wipe your pan out and heat the remaining 1 tablespoon of oil in the skillet over low heat. Saute the garlic, chili pepper flakes, and rosemary for 30 seconds. The spices should release their aroma. Take care not to burn the garlic.
- Take the pan off the heat and allow it to cool for 3 minutes.
Make The Conserva
- Add the vinegar, maple syrup, ½ teaspoon of salt, and ¾ cup of olive oil to the pan. Stir to combine.
- Return the pan to the stove and heat the mixture through over very low heat, approximately 2 minutes.
- Return the pan to the stove and heat the mixture through over very low heat, approximately 2 minutes.
- Put the mushrooms in the bottom of a 1 pint jar. Pour the liquid over the top.
- Using a chopstick, stir the mixture gently, to release any air bubbles.
- Put the top on the jar.
- Kept covered in oil, the mushrooms will stay fresh in the fridge for up to 1 month.
Frequently Asked Questions
Wild mushrooms should be cleaned gently to avoid bruising or breaking the delicate caps. The best method is to wipe them clean with a damp cloth or brush off any dirt or debris with a soft-bristled brush. If the mushrooms are particularly dirty, they can be briefly rinsed under cold running water, but they should be dried thoroughly with a towel or paper towel before cooking or storing. Avoid soaking wild mushrooms, as they will absorb water and become soggy.
Mushroom conserva will last for several months in the refrigerator if stored properly in an airtight container, usually a glass jar. The high-acid content and vinegar in the marinade, along with the preservation process, will help to keep the mushrooms fresh for an extended period of time. The flavor and texture of the mushrooms may change over time, but they will still be safe to eat.
Pickled mushrooms can be a healthy addition to your diet in moderation. Like most pickled foods, they're low in calories and can be a good source of vitamins and minerals, including vitamin C and potassium. They're also a good source of dietary fiber.
However, it's important to note that the nutritional value of pickled mushrooms can vary depending on the recipe and the ingredients used. Pickling mushrooms in vinegar and high-sugar brines can add a significant amount of sodium and sugar to the dish, which can be detrimental to your health when consumed in large quantities.
On the other hand, if you make your own pickled mushrooms using a low-sugar, low-salt recipe, they can be a healthy addition to your diet. They can add flavor and variety to your meals while also providing important vitamins and minerals.
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📖 Recipe
Mushroom Conserva
Ingredients
- 1 pound mushrooms
- 2 cloves garlic minced
- ¾ cup olive oil + 2 tablespoons divided
- 1 teaspoon salt divided
- ½ teaspoon chili pepper flakes
- 2 tablespoons fresh rosemary leaves finely chopped
- ½ cup rice vinegar
- 2 teaspoons maple syrup
Instructions
- Heat 2 tablespoons of olive oil over medium-low heat in a Dutch oven, or a heavy bottomed pan.
- Add the mushrooms and ½ teaspoon of salt. Reduce the heat to low, cover the pan and allow the mushrooms to release their liquid for 5 minutes.
- Uncover the pan and saute the mushrooms for a further 5 minutes or until they're fully browned. Using a slotted spoon, remove the mushrooms from the pan and transfer to bowl.
- Wipe the pan out and heat 1 tablespoon of oil in the skillet over low heat. Saute the garlic, chili pepper flakes, and rosemary for 30 seconds. Take the pan off the heat and allow it to cool for 3 minutes.
- Add the vinegar, maple syrup, ½ teaspoon of salt, and ¾ cup of olive oil to the pan. Stir to combine.
- Return the pan to the stove and heat the mixture through over very low heat, approximately 2 minutes.
- Put the mushrooms in the bottom of a 1 pint jar. Pour the liquid over the top.
- Using a chopstick, stir the mixture gently, to release any air bubbles.
- Put the top on the jar.
Notes
- The best mushrooms to use for making conserva are meaty mushrooms with a firm texture, such as porcine,cremini, or Portobello mushrooms. These types of mushrooms hold their shape well during the preservation process and have a robust, earthy flavor that is well suited for marinades. Shiitake mushrooms are also a great option for conserva, they have a distinct, savory flavor and a meaty texture. You can also use wild mushrooms to make conserva, such as chanterelles, morels, and boletus. These mushrooms have a more delicate texture and a unique, earthy flavor that can be preserved and enjoyed in a variety of dishes.
- Kept covered in oil, the mushrooms will stay fresh in the fridge for up to 1 month.
Richard
Great recipe! Tried it once as posted and LOVED it. Did my own variation a second time substituting ver jus (the juice of under-ripe grapes that it nicely acidic and a little sweet) for the rice wine vinegar, omitting the maple syrup (due to the background sweetness of the ver jus), and switched the regular garlic for black garlic to punch up the umami.
Keri Bevan
Hi Richard, Those are fantastic suggestions! I make mushroom conserva all the time, and will try this next time.x