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Jar of funghi sott'olio mushrooms in olive oil with garlic and thyme on a rustic wooden board

Classic Funghi Sott'Olio: Mushrooms Preserved in Oil

Small mushrooms simmered in vinegar, dried, then packed in olive oil with garlic and thyme for a tangy Italian antipasto that keeps in the fridge for about 3 weeks.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Antipasto
Cuisine: Italian
Calories: 110
Ingredients Method Notes

Ingredients
  

Brine
  • 500 ml white wine vinegar
  • 300 ml water
  • 1 tbsp coarse salt
  • 2 bay leaves
  • 1 tsp black peppercorns
Mushrooms and Aromatics
  • 1 kg small button or cremini mushrooms, cleaned halve any wider than 3 cm
  • 4 garlic cloves, thinly sliced
  • 1 small dried chili optional
  • 4 fresh thyme sprigs to 5
  • 350 extra virgin olive oil, mild to 400 ml; enough to fully cover the mushrooms

Method
 

Cook the Mushrooms in Vinegar
  1. Wipe the mushrooms clean with a damp cloth, trim the stem ends, and halve any mushroom wider than 3 cm.
  2. 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.
  3. 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.
  4. Drain the mushrooms in a colander and discard the cooking liquid.
  5. 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.
Pack and Preserve
  1. Boil the jars and lids for 10 minutes to sterilize, then dry them fully upside down on a clean towel.
  2. Layer the dried mushrooms into the jars with the garlic slices, chili, and thyme sprigs, pressing down gently as you go.
  3. 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.
  4. Seal the jars and let them sit at room temperature for 24 hours, then move to the refrigerator.
  5. 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.