Moroccan · Preserves
Moroccan Preserved Wild Mushrooms in Oil
In autumn, the cork-oak forests of the Maâmora and the Rif yield wild mushrooms, which cooks preserve by poaching in vinegar with garlic and spices, then packing under olive oil. Kept this way, they last for months and make a punchy antipasto or tagine addition scented with cumin and coriander seed.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 12
- Level
- Medium
Ingredients
- 600 g firm mushrooms, cleaned
- 500 ml white wine vinegar
- 500 ml water
- 1 tbsp salt
- 5 garlic cloves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 dried chillies
- A few sprigs thyme
- Olive oil, to cover
Method
- 1
Clean
Wipe the mushrooms clean and halve or quarter any large ones.
- 2
Poach
Bring the vinegar, water and salt to a boil and poach the mushrooms 5 minutes until just tender.
- 3
Drain and dry
Drain well and spread on a cloth to dry thoroughly — moisture causes spoilage.
- 4
Season
Toss the mushrooms with the garlic, coriander seed, cumin seed, chilli and thyme.
- 5
Pack
Pack into sterilised jars and cover completely with olive oil, tapping out air bubbles.
- 6
Store
Seal and refrigerate; wait a week before eating so the flavours develop.
Chef's tips
- Dry the poached mushrooms really well — any trapped water spoils the preserve.
- Keep the mushrooms fully submerged under oil at all times.
- Use cultivated firm mushrooms if you can't safely identify wild ones.
Frequently asked questions
Which mushrooms are safe?
Only forage wild mushrooms with expert identification. Firm cultivated mushrooms (chestnut, button, oyster) make an equally good, completely safe preserve.
How long do they keep?
Submerged in oil in the fridge, they keep 2–3 months. Always use a clean utensil and keep them covered in oil.