Ingredients for 4 people:
24 small white and well-closed field mushrooms
1 glass perfumed dry white wine
2 cloves of garlic
Cut off stems two centimeters under the cap, and brush them to remove traces of any remaining soil.
Wash them quickly under running water.
Drip and arrange them in a pressure cooker, sprinkle with wine and add a spoon capers and 2 cloves of garlic.
THE COOKING PROCESS
Let it cook for a minute from the moment the pressure cooker starts whistling ( five minutes from the moment the water starts boiling ).
Cool the closed pressure cooker at once under running water.
Take mushrooms out of the cooker, let them drip dry and cool in a colander.
Let them dry for at least one night wrapped in two pieces of cloth.
The next day, put the mushrooms in a glass pot and cover with olive oil.
Let them rest in oil for several days in order to let them gain flavour.
What described above is the classic procedure to prepare mushrooms preserved in oil.
For a long-life and out-of-fridge preservation it is necessary to sterilize pots in a bain-marie; on the contrary, for the specific use of this recipe, the product can be kept refrigerated only for few days.
SERVE & TASTE
Place mushrooms on a serving dish dressed with some brine green olives.
It is a delicate appetizer and we recommend to taste it with white, sparkling, dry and perfumed wine such as a Prosecco, Cartizze from the Veneto or sparkling wine (Prosecco) from Piedmont.
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