Enjoy drinking at home with these "easy recipes for your home izakaya" directly from the Tsuji Culinary Institute Group! The third installment is "Olives and Mushrooms in Oil," a classic wine snack at bars and bistros. Anyone can make this easy and delicious recipe, so give it a try now!

HOW TO MAKE
"Italian Marinated Olive and Mushroom"

■Ingredients

・2 cans of olives in brine (340g cans)
・1 pack of mushrooms
・1 pack of brown mushrooms
・1 pack of king oyster mushrooms

《Marinating Oil》
・500ml olive oil
・1/4 onion
・2 cloves of garlic
・2 fillets of anchovies
・2 dried red chili peppers
・2 bay leaves
・2 sprigs of thyme
・10 black peppercorns
・Salt

■Recipe

① Drain the brined olives. Cut the mushrooms to the same size as the olives. Thinly slice the onion. Peel the garlic, remove the sprouts, and slice into 2mm thick slices. Roughly chop the anchovy fillets. Remove the stem and seeds from the dried red chili pepper and slice into rings. Roughly crush the black peppercorns.

[Tip] Choose mushrooms with thick caps and stems that will not lose their shape easily.



②Put olive oil, onion, garlic, anchovies, dried red chili pepper, bay leaf, thyme, and black peppercorns in a pot and heat.



③ Cook for 10 to 15 minutes over low heat until small bubbles appear from the ingredients and the surface begins to tremble.

【Tip】If it is difficult to adjust the heat, raise the temperature once, then place the pot in a double layer and cook in a double boiler for around 20 minutes.



④ Boil the mushrooms in salted water for 20 to 30 seconds.

【Point】To properly season the mushrooms, use 1% salt in the cooking water, the same as for pasta.



⑤ Remove the mushrooms to a colander and drain thoroughly.

【Point】If moisture remains, they will spoil more easily, so be sure to drain thoroughly.



⑥Add the well-drained mushrooms to the marinating oil from step ③ and heat for 5 minutes.

【Point】To avoid burning the mushrooms, cook over low heat until small bubbles appear all over the dish.



⑦Add the olives and cook until small bubbles appear from the mushrooms and olives, then let cool. Transfer to a storage container and store in the refrigerator.

【Point】The temperature will drop when you add the olives. If you simmer for a long time, the olives will soften, so cook quickly until small bubbles appear from the mushrooms and olives.

⑧Remove from the refrigerator and serve on small plates.

【Point】It can be eaten from the second day onwards. It should be consumed within 1-2 weeks.


A fourth edition is also in the planning stages. Expand your repertoire and enjoy drinking at home even more!


>>For more recipes recommended for the stay-at-home period, click here