Cardoncelli mushrooms in oil

INGREDIENTS

For 2 jars of 500 grams:

• 1 liter of vinegar;
• 1.5 kg of Cardoncelli mushrooms;
• 500 ml of white wine;
• 2 bay leaves;
• 25 g of salt;
• 2 cloves of garlic, peeled and roughly chopped;
• 1 chili pepper, chopped (avoid the seeds if you don’t like spicy food);
• A few sprigs of parsley;
• Extra virgin olive oil from the Apulian territory

STEP

1. Clean the Cardoncelli stems thoroughly from the soil and wash them very well in running water until there is no earthy residue.
2. Place the mushrooms in a colander, cut the larger ones into several pieces while leaving the small ones whole:
3. In a saucepan, mix the vinegar with the wine and salt, add the bay leaf and bring to the boil;
4. Pour in the mushrooms and cook for 4/5 minutes, then remove them with a slotted spoon, drain them and leave them in the colander overnight, with a weight on top (I used a pan full of water);
5. In the morning, place the mushrooms in a bowl and season with garlic, parsley, chilli pepper and mix well;
6. Fill the jars (which we have sterilized) with the mushrooms, cover with oil almost to the edge and leave the lid on but not closed for about an hour;
7. Check the oil level and top up if necessary;
8. Store in a cool, dry and dark place:
9. They are of endless goodness.
10. Wait a few days before consuming them so that they can absorb the flavour;
11. Now we can enjoy them, they are really excellent!