Argentinian
Vegan
Gluten freeHongos de pino en escabeche
Pickled pine mushrooms
Hongos de pino en escabeche: Patagonian pine mushrooms pickled in vinegar and oil with garlic and bay
After the autumn rains in the pine plantations of Neuquén and Río Negro, slippery jacks (Suillus luteus) pop up by the thousand, and around San Martín de los Andes and Villa La Angostura they are sold fresh by the roadside, dried in bags, or bottled like this. The mushrooms are blanched in vinegar, then kept in oil with garlic, bay and peppercorns, ending up tender, tangy and slightly silky, a classic part of a picada with cheese and bread or beside grilled vegetables. Wild mushrooms must only be eaten if identified by an expert or bought from a trusted seller; if in doubt, use cultivated mushrooms such as chestnut or king oyster. The common mistake is skipping the peeling: the slimy skin on the cap turns the pickle gluey, so pull it off first. Garlic in oil can carry botulism, so the jar must live in the fridge and be eaten within two weeks. Chef's tip: let the jar rest for two days before opening; the vinegar mellows and the flavours come together.
- Prep
- 25 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 8
- Per serving
- 150 kcal
Ingredients
- 1 ¾ lb fresh pine mushrooms (slippery jacks)or chestnut or king oyster mushrooms
- 1 ¾ cups white wine vinegar
- 1 ¾ cups water
- 2 tsp salt
- 4 cloves garlicthinly sliced
- 1 tsp black peppercorns
- ½ tsp dried chilli flakes
- 1 tsp dried oregano
- 1 ¼ cups sunflower oilor half sunflower, half olive
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Method
0/7 doneStep 1: Wipe 1 ¾ lb fresh pine mushrooms (slippery jacks) clean with a damp cloth. Peel the slimy skin off the caps with a small knife, and pull away the spongy layer under the cap if it is soft. Cut large ones into 2 cm pieces.
Step 2: Bring 1 ¾ cups white wine vinegar, 1 ¾ cups water and 2 tsp salt to the boil in a large non-reactive pan.
Step 3: Add the mushrooms and simmer until tender but still with some bite and the colour has darkened.
8 minStep 4: Drain well in a colander and spread on a clean tea towel to cool and dry.
15 minStep 5: Layer the mushrooms in a clean, sterilised 1 litre jar with 4 cloves garlic, 3 bay leaves, 1 tsp black peppercorns, ½ tsp dried chilli flakes and 1 tsp dried oregano.
Step 6: Pour in 1 ¼ cups sunflower oil until the mushrooms are covered by 1 cm, pressing them down with a spoon to release any air bubbles.
Step 7: Close the jar and refrigerate for at least 2 days before eating. Keep in the fridge and use within 2 weeks, always with a clean spoon.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 5 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hongos de pino en escabeche take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh pine mushrooms (slippery jacks)?
- Aubergine, diced, same weight.
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
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