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?
Think tomatoes are the king of ketchup? Think again. King Boletes, aka porcini mushrooms, make for a surprisingly tangy twist on this favorite condiment.
With only a handful of dried porcini mushrooms and some good soy sauce, you can create a double umami knockout perfect for punching up all of your seasonings, marinades, stir-fries, soups, and more.
Combine foraged porcini mushrooms with a few simple ingredients to create an umami bomb that can be used to make a basic cup of broth, elevate soups and sauces, be taken hiking or camping, or even be packaged up to make homemade instant noodle soup.
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.
