Mushrooms in Water or Oil
The quest to find the ideal way to preserve the delicate texture and dazzling flavors of mushrooms and truffles never ends, but storing them in oil and water is one of the best methods. The consistency and texture remains unaltered, and the flavors get concentrated. Plus, the brine and oil can be used for sauces and broths, making these two products in one!
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by Terroirs d'Antan
Golden chanterelles are little fleshy flavor powerhouses that easily add flavor and texture to sauces, stews and soups
Prized black cap Italian mushrooms, sliced and preserved in fine olive oil are a versatile ingredient.
Plump, earthy and delicious French boletus mushrooms preserved in smooth olive oil.