Marinated Cèpes (Porcini Mushrooms)

Ingredients

• 1 kg cèpes (porcini mushrooms), small and very fresh
• 0.5 liter vinegar
• 150 ml oil
• 10 g garlic, crushed
• thyme fragments
• bay leaf fragments
• 6 grains peppercorns (gros poivre)
• 1 pinch coriander
• 1 pinch fennel
• 1 small piece parsley root

Instructions

1. Select the smallest and freshest cèpes. Blanch them for 7 to 8 minutes, then drain and refresh in cold water.
2. While the mushrooms cool, prepare the marinade: combine the vinegar, oil, crushed garlic, thyme fragments, bay leaf fragments, peppercorns, coriander, fennel, and parsley root. Bring gently to a boil and simmer for 10 minutes.
3. Place the cooled cèpes in a terrine and pour the hot marinade over them, straining it through a chinois (fine sieve). Allow to macerate for 8 days before serving. Serve with the marinade.
4. For preservation: Process in sealed jars for 35 minutes for 1-liter containers, 25 minutes for 500 ml containers, and 20 minutes for 250 ml containers.