Mushroom Conserva


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.

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


  • 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


  1. 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.

  2. 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.


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

Suggested Pairing

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

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