because it has a great anis smell and taste it is really hedonistic, i prefer this over the porcini
clean as good as possible by hand, towel, knife and brush.
if needet, clean in water fast just bevor using.
bring to boil water in a large pot, with some vinigar, crushed black pepper, a laurel, and gray sea-salt . it hast to be verry salty, almost like the ocean.
heat up a small amount of olive-oil (enough to cover the garlic in youre pan)
cut garlic in pieces, and sear them in this oil (not brown!!) add laurel a bit of fresh thyme, let cool it down.
cut the champignons in nice bites, and put i in the strong boiling "stock,brew" let them there for 1 minutes, take them out and strain them well, place it over a dry towel for 20 seconds.
fill the champignon in a preserving galss-jar (some champignons a litle aromatised oil, a litle fresh olive-oil - champignons, oil, ..... until the jar is full, close it.
leave it for 30 days in a rally cold cellar, or in refrigerator.
let it rest 24 hours at room temperatur bevor opening the jar!
serving suggestions:
"easy"
- on a appitizer-plate with parma-ham and similar
- surrounded by parmesan chunks or other cheese
- or just, with fresh bread
"advanced"
- with a cheese-souffle
- a side of a nice game- , duck- terrine
"pro"
- it would make a stupendous amuse-bouche with a blue-cheese-ice-cream
..
.
and,
sorry ! "no, it is not really possible to substiute grown-champignons"
it would never have even a hint of the great taste this has, sorry !!
.
make shure it is the correct mushroom and not the toxic Amanita verna