Three ways of making mushroom preserves, Ada Parellada's recipe

The mushrooms have arrived and this treasure cannot be missed. For this reason, the chef of Semproniana, Ada Parellada, proposes three techniques to preserve them.

To make mushroom preserves

We clean a kilo of saffron milk cap mushrooms and, if they are very large, we cut them into pieces.

Ingredients for the oil preserve

• Saffron milk cap mushrooms
• A teaspoon of Mediterranean herbs
• A couple of bay leaves
• Some black peppercorns
• A sprig of fresh thyme
• 200 ml of olive oil
• Salt

The step-by-step recipe

• We blanch the saffron milk cap mushrooms for two minutes in boiling salted water. We cool them in very cold water and dry them well, being careful not to damage them.
• We put them in a clean jar and add the Mediterranean herbs, thyme, bay leaf, black pepper and salt. We cover it with oil.

Ingredients for making pickled saffron milk caps

• Saffron milk cap mushrooms
• 1 onion
• 1 clove of garlic
• 2 bay leaves
• A sprig of thyme
• A teaspoon of paprika
• 150 ml of sherry
• 150 ml of vinegar
• 150 ml of oil
• Salt

The step-by-step recipe

• We cut the onion into julienne strips and slice the garlic. We sauté it slowly with the oil and salt until the onion is done and takes on a light golden color. We pour in the glass of sherry and cook it slowly for five minutes so the alcohol evaporates. We add the mushrooms, give it a couple of stirs, and cover it with water and the paprika. We let it simmer slowly for 5 minutes. We finish with the vinegar, let it cook for a minute, and it is ready.
• In a closed container they will last us a couple of weeks.

Ingredients for making pickled saffron milk cap mushrooms

• Saffron milk cap mushrooms
• 150 ml of vinegar
• A clove of garlic
• Some black peppercorns
• A sprig of thyme
• Two bay leaves
• A teaspoon of sweet paprika
• Salt

The step-by-step recipe

• We blanch the saffron milk cap mushrooms in salted water for a couple of minutes and cool them down with very cold water.
• We place them directly into a jar. We add the peeled and crushed garlic clove, salt, bay leaf, black pepper, fresh thyme, and paprika. We cover it with the vinegar.
• We cover it and let it rest for a week before eating them.
• If the saffron milk caps are button-sized: blanch the saffron milk caps and put them in a jar with salt, bay leaf, a clove of garlic, black peppercorns, thyme, rosemary, and sweet paprika. Cover them with vinegar, seal the jar, and let them rest for three weeks before eating them.