Ingredients
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1 cup plus 2 tablespoons extra-virgin olive oil, divided
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6 ounces mixed fresh brown and white beech mushrooms (see Note), bases trimmed
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6 ounces small fresh cremini mushrooms, halved (or quartered, if large) (about 3 cups)
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6 ounces fresh oyster mushrooms, trimmed and torn into bite-size pieces (about 2 cups)
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2 ½ teaspoons kosher salt, divided
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2 teaspoons fennel seeds
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.66666 cup finely chopped shallots or red onion
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½ cup Champagne vinegar
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2 tablespoons fresh thyme leaves
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2 garlic cloves, minced
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2 teaspoons granulated sugar
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½ teaspoon crushed red pepper
Directions
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Heat 2 tablespoons oil in a large skillet over medium until shimmering. Add beech, cremini, and oyster mushrooms and 1/2 teaspoon salt; cover and cook until mushrooms start to release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.
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Add fennel seeds to skillet; toast over medium, stirring often, until fragrant, about 2 minutes. Remove skillet from heat; let cool slightly, about 2 minutes. Stir in shallots, vinegar, thyme, garlic, sugar, crushed red pepper, remaining 1 cup oil, and remaining 2 teaspoons salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is just warm, 3 to 5 minutes.
Make Ahead
The mushroom conserva can be stored in an airtight container in refrigerator up to 1 week. Bring to room temperature before serving.
Note
White beech mushrooms tend to be a bit sweeter, with less umami than their brown counterparts. Find them at specialty and Asian grocery stores or online at dartagnan.com.
Suggested Pairing
Savory, funky natural red: Pierre-Olivier Bonhomme Le Telquel