Trooping Funnels in Spiced Oil — “Lejkówki w oleju z przyprawami”
This is the **Polish–Italian hybrid version**, halfway between *grzyby marynowane* and *funghi sott’olio*. It’s less vinegary, more aromatic, and makes a beautiful antipasto-style preserve — silky, spicy, and shelf-stable if handled cleanly.Perfect for **Trooping Funnels**, which are firm and meaty enough to hold texture.
Mushrooms
- 1 kg Trooping Funnels cleaned, trimmed, rinsed
- 1 tbsp salt
- 1 tbsp white vinegar for blanching water
Pickling Stage (short vinegar blanch)
- 200 ml white wine vinegar 6–7%
- 200 ml water
- 1 tsp salt
- 1 tsp sugar
- 1 bay leaf
- 5 black peppercorns
- 3 allspice berries
- 2 cloves garlic lightly crushed
- ½ tsp coriander seed or fennel seed optional
**Flavouring Oil**
- 400-500 ml mild oil sunflower, rapeseed, or light olive
- sprig fresh rosemary or 1 tsp dried oregano
- ½ tsp paprika or chili flakes optional for colour and warmth
Stage 2 — Flavoured Vinegar Bath
In a clean saucepan, combine vinegar, water, salt, sugar, and spices.
Add the mushrooms; simmer gently for **10 minutes**.
Drain well (save a little of the spiced vinegar if you like it tangy).
Spread mushrooms on paper towel to dry for **at least 1 hour** — they must be free of surface liquid before oiling.
Stage 3 — Oil Preservation
Heat the oil gently with herbs, garlic, and paprika/chili (do **not** fry; just infuse for 5–10 min around 90 °C).
Remove from heat; let it cool to warm.
Pack mushrooms tightly into sterilised jars.
Pour the warm aromatic oil over them, covering completely.
* If using a touch of vinegar from the pickle stage, it will make the oil slightly **opaque or gloopy** as it emulsifies — that’s traditional.
Tap jars to remove air bubbles, wipe rims, seal.
Storage
Store in a **cool, dark place** for up to **3–4 months**.
Once opened, refrigerate and ensure mushrooms stay submerged in oil (top up if needed).
For maximum safety: bring the mushrooms to a rolling boil in the vinegar bath, and ensure jars and lids are fully sterilised (or hot-water-bath for 15 min).
Serving
* Serve at room temperature so the oil softens.
* Pile on crostini, serve alongside roasted peppers, olives, or charcuterie.
* Chop and mix into risotto, barley salad, or scrambled eggs for a rich umami note.