Funghi Sott’olio—meaning “mushrooms in oil”—are a classic Italian antipasto, prized for their rich, earthy flavor and tender texture. They are typically wild or cultivated mushrooms preserved in aromatic extra virgin olive oil with herbs and spices, making them a versatile ingredient for a variety of dishes or a delicious accompaniment on antipasto platters.

Let’s explore what they are, how they’re made, and some delightful ways to enjoy them.

What Are Funghi Sott’olio?

Funghi Sott’olio are mushrooms that have been pickled or marinated in oil, often after a brief boiling or sautéing process, then submerged in seasoned olive oil. This preservation method enhances their flavor, prolongs shelf life, and creates a fragrant, savory product that captures the essence of mushrooms and Italian herbs.

They can include a variety of mushrooms, such as porcini, champignons, or wild foraged varieties, depending on the region and season.

The Tradition Behind Preserved Mushrooms

Italy has a long history of preserving seasonal ingredients for year-round enjoyment. Wild mushrooms are highly prized in Italian cuisine, especially porcini (bolete mushrooms), which are often dried or preserved in oil to intensify their flavor. Funghi Sott’olio is a popular method to enjoy the earthy aroma of mushrooms during off-season months.


Ingredients for Funghi Sott’olio

A traditional preparation includes:

Fresh or Wild Mushrooms: Porcini, champignons, or foraged varieties.

Extra Virgin Olive Oil: Quality oil is essential.

Garlic: Sliced or whole cloves.

Herbs: Rosemary, thyme, bay leaves, basil.

Spices: Peppercorns, chili flakes (optional).

Vinegar or Lemon Juice: Sometimes added for a slight tang (optional).


How to Prepare Funghi Sott’olio at Home

Here’s a basic method for making your own Funghi Sott’olio:

Ingredients:

500 g fresh mushrooms (e.g., porcini, champignons)
Salt
3-4 cloves garlic, sliced
Fresh herbs (rosemary, thyme)
Chili flakes (optional)
Extra virgin olive oil
Lemon juice or vinegar (optional)


Preparation Steps:

Clean the Mushrooms:

Gently wipe or rinse mushrooms to remove dirt; avoid soaking to prevent excess moisture.

Slice larger mushrooms; leave small ones whole.


Cook the Mushrooms:

Briefly sauté in a pan with a little olive oil, garlic, herbs, and salt until tender but not overcooked.

Alternatively, blanch briefly in boiling water, then drain.


Cool and Pack:

Let the cooked mushrooms cool slightly.

Sterilize glass jars thoroughly.


Layer and Cover:

Place mushrooms in the jar, adding garlic slices and herbs.

Cover completely with good-quality olive oil.

Optional: add a splash of lemon juice or vinegar for brightness.


Marinate and Store:

Seal the jar tightly.

Store in a cool, dark place for at least a week to allow flavors to meld.

Keep refrigerated after opening and consume within a few weeks.


Tips for Perfect Funghi Sott’olio

Use fresh, high-quality mushrooms.

Ensure mushrooms are fully submerged in oil to prevent spoilage.

Sterilize jars to ensure safety.

Add herbs and spices according to your taste preference.

Keep refrigerated after opening for best preservation.

Creative Ways to Enjoy Funghi Sott’olio


These preserved mushrooms are versatile:

Antipasto: Serve with cheeses, cured meats, olives, and crusty bread.

Pasta & Risotto: Sauté with garlic and olive oil, then toss into dishes.

Pizza & Focaccia: Use as toppings for added umami.

Salads: Add sliced mushrooms for earthy flavor.

Egg Dishes: Mix into omelets or frittatas.

Sauces & Condiments: Blend into mushroom sauces or tapenades.


Final Thoughts

Funghi Sott’olio beautifully capture the earthy aroma and umami of mushrooms, enhanced by fragrant herbs and high-quality olive oil. They bring depth and richness to many dishes, especially when seasonal foraged or cultivated mushrooms are preserved at their peak.

Enjoy making or purchasing these flavorful jars, and incorporate them into your culinary repertoire for a taste of Italy’s rustic, mushroom-loving tradition. Buon appetito!