Funghi Porcini Sott'olio - Porcini Mushrooms in Extra Virgin Olive Oil

Sott’olio (under olive oil) is one of the most common ways to preserve mushrooms, but the typical production process of immediately blanching the mushrooms in a mixture of vinegar and white wine can mask porcini’s distinct aroma and flavor. Oliveri decided to break from tradition, creating an innovative way to capture the phenomenal fragrance of fresh, wild-foraged porcini in a jar. 

When the freshly foraged mushrooms arrive, they are first hand-brushed to remove any dirt and debris, then trimmed. Oliveri performs a careful visual inspection and selects only the most perfect mushrooms to be preserved sott'olio. Oliveri's unique preservation process involves first steaming the mushrooms to keep them intact and preserve their firm, meaty texture. This way Oliveri ensures that the white wine and wine vinegar play a supporting role, enhancing the mushrooms’ authentic flavor and letting it shine, rather than overpowering it. The porcini are then placed by hand in jars and marinated in extra virgin olive oil with warming spices like cinnamon, bay leaf, and clove in order to exault their beautiful woody flavor. 

Rolando raves: “Eating Oliveri Porcini is like eating caviar, don’t do anything to them!” 
Enjoy these precious porcini straight from the jar as the center of an aperitivo. Use as an accompaniment to beef tartare or slice over carpaccio. Top poached eggs or add to an eggs benedict. Garnish seared filet mignon (filetto all'Alpina).