Candied mushrooms recipe

Total: 30 min Diners: 4

Mostly in northern Spain, one of the great delights of autumn are mushrooms. From the first rains that fall after the summer it is easy to find specimens of boletus, chanterelles, macrolepiotas … that end up cheering the stomach to many.

The weak point of mushrooms is how quickly they spoil once they are harvested and, if we are lucky enough to get a good amount that we will not be able to consume at once it is best to cook them all using a recipe that allows us to extend their shelf life. And for that, the easiest recipe is to make candied mushrooms, a preparation that allows us to enjoy them for several days in perfect condition both alone and using them as part of other recipes: toasts, pie fillings, lasagna or cannelloni shells,….

Nutritional properties of mushrooms

According to the Spanish Nutrition Foundation “Mushrooms contain a lot of water but their protein, lipid and carbohydrate content is very low, which identifies them as a food with low energy content.

They are a source of vitamin A, riboflavin and niacin. Regarding minerals, potassium, phosphorus and selenium are the major ones.

One serving of mushrooms covers 20% of the recommended phosphorus intakes for the study population.”

How to make candied mushrooms

rudisill iStockPhoto

./p>

Ingredients

. Chopped mushrooms, 500 g Extra virgin olive oil, 300 ml Rosemary, 1 teaspoon Cayenne, 1 (optional) Bay leaf, 1 leaf Thyme, 1 teaspoon Garlic, 1 clove cut into two pieces Salt, to taste Fresh chopped parsley, to decorate

It is something so extremely simple that hardly needs explanation, you are going to see. We can prepare the recipe with chanterelles, boletus, oyster mushrooms, champìñones -better if they are Portobello- which we will cut into bite-size pieces.

Step 1

The first thing to do is to clean the mushrooms well with a damp cloth to remove any soil or dirt.

Step 2

Place a pan over medium heat with all the ingredients and cook for 25 minutes, stirring from time to time and making sure that the oil does not exceed 100ºC at any time. If you have a thermometer at home is the time to use it.

Step 3

Serve them immediately, just as they are or sprinkled with a little chopped fresh parsley. The ones that are not going to be consumed at the moment are kept in a hermetically sealed jar and covered with the cooking oil.