- One kg porcini
- Half a litre wine vinegar and half a litre white wine
- Bay leaves
- Extra-virgin olive oil.
Choose firm, fresh, medium-sized mushrooms and separate the stalks from the caps. Using a sharp knife, scrape the stalks clean and then wipe with a cloth soaked in warm water. Wipe the caps with the damp cloth but do not scrape them. Cut the stalks in two both lengthwise and across; cut the caps into quarters. Bring a litre of water, the vinegar and the wine to the boil, add salt and drop in the mushrooms; cook for fifteen minutes. Drain well, leave to dry for twelve hours and put into glass preserving bottles with a little salt, some peppercorns and, if liked, a couple of bay leaves. Cover with oil and seal.