Preserved Wild Mushrooms with Rosemary


Living in Denver has its advantages when it comes to organic grown produce and incredible artisan food producers.  I have chef  friends who have started “bacon” companies, jam and preserve companies, produce cheese, are bakers and have won James Beard Awards!  The talent in this state is incredible and I feel so blessed to live in one of the culinary hubs in this country.

At the farmer’s market in Cherry Creek last week I met two “mushroom” farmers!  I love my mushrooms and was thrilled to talk to these guys.  They have a “mushroom lab” in Fort Collins, Colorado and are growing some very interesting “shrooms” including one that is pinkinsh orange in color and tastes like shrimp!  I was fascinated and am planning on taking a field trip to visit them after my daughter’s wedding in a couple of weeks.

There are so many great ways to use mushrooms!  This recipe takes the seasons’ best “shrooms” and preserves them for use later. I had trouble not eating them straight out of the pot!



Preserved Wild Mushrooms with Rosemary

  • Difficulty: Easy
  • Print


2# mixed wild mushrooms like shiitake, trumpets, morels, chanterelle, cremini, etc

2 c olive oil

3 bay leaves

4 thyme sprigs

1 long piece of rosemary

1/4 c white balsamic vinegar

2 tbsp piment d’espelette

1/2 tsp salt

1/4 tsp pepper


Wipe the mushrooms on a wet paper towel to remove any dirt.  Cut the bottom off the stems and either save for a stock or discard.

Combine all the ingredients in a medium sauce pan and heat on medium heat just until the mushrooms begin to wilt.  This will take around 10 minutes once the oil is hot.

Remove the mixture from the heat and cool then transfer to a 1 quart canning jar or other storage container with a tight-fitting lid.  Store in the refrigerator for 1 month.

Serve these mushrooms hot or cold with pork, beef, chicken, on a sandwich, in an omelet or tart.


Yield: 4 cups


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