Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A Mediterrannean melange of 'shrooms flavored with the familiar assortment of herbs and garlic, stored in olive oil in the fridge, ready at a moment's notice to enliven just about anything on a plate (except dessert).
Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.
Chanterelle season is upon us in the West, and -- if you know where to go -- you can come home with pounds and pounds of the wonderful mushrooms. What to do with the bounty? Well, you can pickle them!
