These wild porcini mushrooms preserved in extra virgin olive oil are so good, they demand to be enjoyed straight from the jar either as the center of an antipasti platter or as a garnish over seared steak. While sott’olio (under olive oil) is one the most common ways to preserve mushrooms, Oliveri takes an unconventional step to maintain the mushroom’s natural essence.
Typically, preserved mushrooms are first blanched in a mixture of white wine and vinegar, but this often overpowers the porcini’s singular flavor. Instead, Oliveri steams the mushrooms, locking in their earthy, rustic qualities and firm, meaty texture. The mushrooms are then hand-packed in extra virgin olive oil spiced with bay leaf, cinnamon and clove to marinate and soak up the warm aromatics.
How to use
Rolando Beramendi, importer and author of the cookbook Autentico, recommends eating Oliveri Porcini like caviar, “don’t do anything to them!” Make them the star of an aperitivo platter with salumi and taralli crackers, or serve them over beef carpaccio and eggs benedict.
About the producer
Oliveri has been producing dried porcini mushrooms since the 1920s. Today, the family business is run by Emilio Oliveri, the founder's grandson, and continues to specialize in preserving the bounty of the Piedmont region.
