hello,sir
prepare the mushrooms by cleaning off the dirt, using a brush with minimum water. Cut larger mushrooms into roughly one inch chunks. Boil the mushrooms vigorously in the salted vinegar for 5-10 minutes (depending on the type and texture of mushroom). Remove them from the vinegar with a slotted spoon or spatula, and squeeze lightly with another slotted spatula to drain the excess vinegar back into the pan. For large batches, keep some extra vinegar and water on hand to add to the pot. Place the cooked mushrooms on paper towels on a cooling rack, and let stand for about 30-60 minutes, allowing the towels to absorb some of the moisture.you can also boil some whole garlic cloves in the vinegar, to add to the preserved mushrooms for aditional flavor.
Use small sterile canning jars and pack the mushrooms tightly, a few at a time. Add sprinkles of parsley, thyme, or other herbs in layers as you go up, and carefully fill all of the air gaps with canola oil or any unflavored vegetable oil. (You can use olive oil if you wish, but in the end it will dominate the flavor of the mushrooms.) Add the oil in increments as you fill the jar, so that you can press out the air bubbles between the mushrooms. Add a few cooked garlic cloves with each jar for flavoring if desired. Top off to the brim with oil, and seal tightly.
The flavor of the mushrooms in the jr will improve over time, as the herbs mix with the oil and permeate the mushrooms. Try waiting at least a month before tasting. If properly topped off and sealed, they should last for several years. If there is too much air or an improper seal, the oil can turn rancid. Otherwise, this is a fairly safe canning technique, and you need not be concerned with extreme sanitary measures.
