Mushroom Conserva

Name: Mushroom Conserva
Total time: 145 min
Ingredients: 1 cup plus 2 tablespoons extra-virgin olive oil, divided; 6 ounces mixed fresh brown and white beech mushrooms (see Note), bases trimmed; 6 ounces small fresh cremini mushrooms, halved (or quartered, if large) (about 3 cups); 6 ounces fresh oyster mushrooms, trimmed and torn into bite-size pieces (about 2 cups); 2.5 teaspoons kosher salt, divided; 2 teaspoons fennel seeds; .66666 cup finely chopped shallots or red onion; .5 cup Champagne vinegar; 2 tablespoons fresh thyme leaves; 2 garlic cloves, minced; 2 teaspoons granulated sugar; .5 teaspoon crushed red pepper

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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.

By

Justin Chapple

Published on August 17, 2021

mushroom conservation on toast — Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Active Time:

25 mins

Total Time:

2 hrs 25 mins

Servings:

8

Ingredients

1 cup plus 2 tablespoons extra-virgin olive oil, divided
6 ounces mixed fresh brown and white beech mushrooms (see Note), bases trimmed
6 ounces small fresh cremini mushrooms, halved (or quartered, if large) (about 3 cups)
6 ounces fresh oyster mushrooms, trimmed and torn into bite-size pieces (about 2 cups)
2 ½ teaspoons kosher salt, divided
2 teaspoons fennel seeds
.66666 cup finely chopped shallots or red onion
½ cup Champagne vinegar
2 tablespoons fresh thyme leaves
2 garlic cloves, minced
2 teaspoons granulated sugar
½ teaspoon crushed red pepper

Directions

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.
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