Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Inactive Prep Time: 7 days
Ease of preparation: intermediate

3 to 4 pounds wild mushrooms, such as porcini, chanterelles, or hen of the woods (you may substitute 1 1/2 pounds portobellos, 2 pounds shiitake and 1 pound cremini)
3 cups good white wine vinegar
1 bottle good dry white wine
4 fresh bay leaves
1 stem rosemary
1 tablespoon hot chili flakes
10 black peppercorns
1/4 cup kosher salt
2 quarts extra-virgin olive oil

Equipment

3 quart jars with lids, cleaned and sterilized*

Clean the mushrooms of any dirt with a soft brush or a cloth, but do not wash with water. Trim the stems of the wild mushrooms and cut them into pieces of the same size. If using, portobellos, cut the caps into quarters, cut the stems into 1/2-inch thick rectangles, and set aside. If using shiitakes, remove the stems, leave the caps whole, and set aside. If using cremini, halve them and set aside.

Pour the vinegar and the wine into a stainless steel, 8-quart saucepan. Add the bay leaves, rosemary, chili flakes, peppercorns, and salt, and bring to a boil. Add all of the mushrooms and, once the solution has returned to a boil, cook for 20 minutes. Drain the mushrooms in a colander, discarding the aromatics, and pour them out onto a stack of kitchen towels to drain and dry well, about 30 minutes.

Divide the mushrooms among the 3 jars, placing 3 or 4 peppercorns and a pinch of chile flakes in each jar. Fill each of the jars with oil to the very top and refrigerate overnight. The mushrooms will absorb oil the first couple of nights, so it will be necessary to "top off" the oil after 3 or 4 days.

Seal the jars with the caps and allow the mushrooms to marinate a week before serving. In Italy, these mushrooms could easily rest 6 weeks before they're served. They are, however, ready after 4 days, and could be consumed as early as the first day following their marinating. To serve, bring a jar to room temperature, and place some of the mushrooms into a bowl with a little of the oil and a plate of grilled bread rubbed with garlic on the side.

Sterilizing Jars

*Note: Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.