Jump to Recipe
Funghi sott’olio are small mushrooms simmered in vinegar and water, dried, then packed in olive oil with garlic and herbs until they turn silky and sharp at the same time. Italians serve them as antipasto, straight from the jar, alongside cured meats and cheese.
The method looks simple but two steps decide whether the jar turns out right: the vinegar bath has to actually acidify the mushrooms, and the mushrooms have to dry completely before they meet the oil. Skip the drying and you trap water under oil, which is exactly the environment mold and bacteria like.
I make a big batch every October when cremini are cheap, then keep jars in the fridge instead of the pantry. It’s not a shelf-stable canning project unless the jars are properly processed, so I treat mine as a refrigerator preserve with a firm three-week window.
The reward is a jar of tangy, garlicky mushrooms ready whenever the antipasto board needs one more thing.
Why You’ll Love This Recipe
- Ready-made antipasto that keeps in the fridge for weeks
- Uses cheap, in-season mushrooms and pantry staples
- Doubles as a pasta or bruschetta topping in minutes
- No special canning equipment, just a saucepan and clean jars
Ingredient Notes
- Mushrooms: Cremini or button mushrooms work best under 3 cm across. Swap in small porcini or chanterelles in fall for a woodsier jar.
- White wine vinegar: Use a vinegar with at least 5% acidity so the mushrooms actually acidify. Apple cider vinegar works but adds a fruitier note.
- Extra virgin olive oil: Pick a mild, fruity oil rather than a peppery one so it doesn’t fight the garlic and vinegar. You’ll need enough to fully submerge the mushrooms.
- Garlic: Slice thin so it distributes through the jar instead of sitting at the bottom. Skip it if you want a milder jar for cooking.
- Fresh thyme: Oregano or a bay leaf works as a substitute if thyme isn’t on hand. Dried herbs also work, use about a third of the fresh amount.
Classic Funghi Sott’Olio: Mushrooms Preserved in Oil
Ingredients
Method
- Wipe the mushrooms clean with a damp cloth, trim the stem ends, and halve any mushroom wider than 3 cm.
- Combine the vinegar, water, salt, bay leaves, and peppercorns in a large saucepan and bring to a rolling boil (100 C / 212 F) over high heat.
- Add the mushrooms, return to a boil, and cook for 5 to 6 minutes until just tender but still a little firm, not soft or mushy.
- Drain the mushrooms in a colander and discard the cooking liquid.
- Spread the mushrooms in a single layer on clean kitchen towels and let them air-dry for 2 hours, or until completely dry to the touch with no damp spots.
- Boil the jars and lids for 10 minutes to sterilize, then dry them fully upside down on a clean towel.
- Layer the dried mushrooms into the jars with the garlic slices, chili, and thyme sprigs, pressing down gently as you go.
- Pour olive oil over the mushrooms until fully covered, tap the jar on the counter to release air pockets, then top off so the oil sits at least 1 cm above the mushrooms.
- Seal the jars and let them sit at room temperature for 24 hours, then move to the refrigerator.
- Wait 3 to 4 days before eating so the flavors settle, keep refrigerated, and use within 3 weeks, topping up the oil whenever the level drops.
Notes
- Keep at least 1 cm of oil above the mushrooms at all times to prevent spoilage.
- Let jars mature in the fridge for 3 to 4 days before eating for best flavor.
- Never store finished jars at room temperature unless properly pressure-processed for canning.
- Pat mushrooms dry with towels, don't rush this step, moisture is the main risk.
Tips for Success
- Dry the mushrooms completely for at least 2 hours before packing, since trapped moisture causes mold in the jar.
- Choose mushrooms under 3 cm across, or halve larger ones, so the vinegar and oil penetrate evenly.
- Use a mild extra virgin olive oil, not a peppery one, so the mushroom flavor isn’t overwhelmed.
- Sterilize jars and lids in boiling water for 10 minutes and let them dry fully before filling.
- Top up the oil every few days in the fridge, since mushrooms absorb it and can peek above the surface.
Variations
- Swap half the button mushrooms for small porcini or chanterelles when in season for a woodsier jar.
- Add a strip of lemon zest and a few juniper berries to the brine for a brighter, alpine-style version.
- Stir in a spoonful of chopped preserved chili or a whole dried peperoncino for a spicier antipasto.
Storage and Reheating
Keep funghi sott’olio in the refrigerator at all times, in a sealed jar with the mushrooms fully submerged under oil. Eaten within 3 weeks, they stay safe and taste sharpest after the first 3 to 4 days, once the garlic and herbs have had time to work into the oil.
Use a clean, dry spoon or fork every time you take mushrooms out, since any water or saliva introduced into the jar shortens its life. If the oil level drops below the mushrooms, top it off with fresh olive oil right away rather than waiting.
These are a cold preserve, not a dish to reheat. Bring the amount you need to room temperature for 10 minutes before serving so the oil loosens and the flavor comes through.
Serving Suggestions
Funghi sott’olio belongs on an antipasto board next to salami, a wedge of Parmigiano, and good bread for mopping up the oil. A few forkfuls also wake up a plain green salad or a bowl of white beans.
I fold leftover mushrooms and their oil into pasta with garlic and chili flakes for a five-minute dinner, or spoon them over grilled bruschetta with a shaving of pecorino.
For a full spread, pair the jar with other sott’olio baby artichokes or peppers, plus a glass of dry white wine.
FAQ
Why did my funghi sott’olio grow mold on top of the jar?
Mold usually means the mushrooms weren’t dried enough before packing, or they aren’t fully covered by oil. Any trapped water under oil creates a spot where mold and bacteria can grow. Dry mushrooms for at least 2 hours on clean towels, and always top up the oil so the surface is submerged by at least 1 cm.
Can I use porcini or chanterelles instead of button mushrooms?
Yes, porcini and chanterelles both work well in funghi sott’olio and give a woodsier flavor than button or cremini mushrooms. Cut larger porcini into similar-sized pieces so they cook evenly in the vinegar bath. Wild mushrooms also hold their texture a bit better after the vinegar simmer.
How long do funghi sott’olio last, and can I store the jar at room temperature?
Funghi sott’olio last about 3 weeks in the refrigerator, always kept fully submerged in oil. Don’t store them at room temperature, since low-acid vegetables packed in oil without proper sterilization and pressure canning can support Clostridium botulinum growth. Keep the jar cold, use a dry utensil each time, and top off the oil as needed.
What goes well with funghi sott’olio besides a basic antipasto plate?
Funghi sott’olio pairs well with cured meats, Parmigiano, and crusty bread, but they also work stirred into pasta with garlic and chili flakes. Try them spooned over grilled bruschetta with pecorino, or alongside white beans and a green salad for something lighter. A glass of dry white wine rounds out the plate.
Is funghi sott’olio gluten free and vegan?
Funghi sott’olio is naturally gluten free and vegan, made from mushrooms, vinegar, olive oil, garlic, and herbs with no animal products or flour. Double check any bread or cured meat you serve alongside if you’re keeping the whole plate gluten free, since those are the usual culprits, not the mushrooms themselves.
What’s the difference between funghi sott’olio and funghi sott’aceto?
Funghi sott’aceto are mushrooms kept in a vinegar brine on their own, sharp and mostly used straight from the jar, while funghi sott’olio go a step further, drying the mushrooms after the vinegar bath and packing them in olive oil with garlic and herbs. The oil softens the acidity and adds richness sott’aceto doesn’t have.