Mushroom Conserva
Recipe type: Spread
Serves: Makes about 3 cups.
Here is an adaptation of Thomas Keller’s recipe for Mushroom Conserva found in the "Ad Hoc At Home" cookbook. The original recipe calls for esplette, a type of paprika grown in the south of France and very popular in Basque cuisine. Esplette is pretty mild. You can substitute another paprika easily in my opinion. Also, the original recipe calls for all wild mushrooms. I think it is okay to mix it up with domestic and wild.
  • 2 pounds assorted mushrooms
  • 2 cups extra virgin olive oil
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 rosemary sprig
  • 1 teaspoon paprika
  • 3 tablespoons sherry vinegar
  • Salt and freshly ground pepper
  1. Remove any tough stems from the mushrooms. Either tear or cut the mushrooms in into quarters or bite-sized portions.
  2. Combine the olive oil, bay leaves, thyme, rosemary and paprika in a large wide pot. Bring the oil up to a temperature of 170 degrees.
  3. Add in the mushrooms and stir, coating the mushrooms with the oil. Bring the temperature up to 170 degrees again. Cook the mushrooms at this temperature for five minutes. Turn off the heat.
  4. Add in the vinegar and then salt and pepper to taste. Let the mushrooms steep for about 45 minutes.
  5. Transfer the mushrooms into a covered storage container, keeping them covered in oil. They will last about 1 month in the refrigerator.
Recipe by Within The Wild at