Antunna Mushrooms in Oil
| Difficulty | Easy |
| Tempo di preparazione | 45 min |
Description
Commonly known as “cardoncello,” the Antunna mushroom is characterized by its elongated shape and meaty texture, making it perfect for many preparations, such as these Antunna mushrooms preserved in oil.
In Logudoro it is called antunnu eru, in Gallura galdula, and in Campidano cardolinu de petza. Whatever you call it, once preserved in oil, you can enjoy it anytime—on its own, on crostini, or even in salads.
By choosing a good quality oil and aromatic herbs, you’ll create a delicious preserve to open and serve on special occasions, offering a true taste of Sardinia as an appetizer.
Ingredients
to recalculate the ingredient amounts
| Antunna mushrooms | Antunna mushrooms | 670 g |
|---|---|---|
| Water | Water | 335 ml |
| White wine vinegar | White wine vinegar | 335 ml |
| Extra virgin olive oil | Extra virgin olive oil | 335 ml |
| Bay leaves | Bay leaves | 10 g |
| Whole black pepper | Whole black pepper | q.b. |
| Parsley | Parsley | 10 g |
| Garlic | Garlic | 5 g |
| Salt | Salt | 4 g |
Instructions
- 1 Clean the mushrooms with a damp cloth to remove dirt and impurities, then slice them.
- 2 Fill a pot with water, vinegar, salt, and bay leaves. Bring to a boil and cook the mushrooms for 5 minutes. Drain and let them dry on a clean cloth for 15 minutes.
- 3 Once dry, place the mushrooms in a bowl and mix in the chopped garlic, parsley, and a sprinkle of black pepper. Transfer the mixture into previously sterilized jars. Always use new, sterilized lids.
- 4 Fill the jars with olive oil, pressing the mushrooms down with a fork to cover them completely and release any air bubbles. Seal the jars, boil them in a pot of water for 5 minutes, and once cooled, store in a dry, dark place.
- 5 After at least one week, the Antunna mushrooms in oil are ready to be opened and enjoyed.
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