Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

Justin Chapple
Justin Chapple
September 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Recipe Summary test

active:
25 mins
total:
2 hrs 25 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium until shimmering. Add beech, cremini, and oyster mushrooms and 1/2 teaspoon salt; cover and cook until mushrooms start to release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.

    Advertisement
  • Add fennel seeds to skillet; toast over medium, stirring often, until fragrant, about 2 minutes. Remove skillet from heat; let cool slightly, about 2 minutes. Stir in shallots, vinegar, thyme, garlic, sugar, crushed red pepper, remaining 1 cup oil, and remaining 2 teaspoons salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is just warm, 3 to 5 minutes.  

Make Ahead

The mushroom conserva can be stored in an airtight container in refrigerator up to 1 week. Bring to room temperature before serving.

Note

White beech mushrooms tend to be a bit sweeter, with less umami than their brown counterparts. Find them at specialty and Asian grocery stores or online at dartagnan.com.

Suggested Pairing

Savory, funky natural red: Pierre-Olivier Bonhomme Le Telquel

Advertisement