Masseria Mirogallo Mushrooms in Extra Virgin Olive Oil

King trumpet mushrooms (pleurotus eryngii) are known by many names in the funghi world: king oyster, cardoncelli, French horn, trumpet royale and boletus of the steppes, just to name a few. A member of the oyster mushroom family, they are prized for their firm, meaty texture and delicate earthy flavor.

For their preserved mushrooms, the folks at Masseria Mirogallo start with king trumpets cultivated and harvested on their 70-acre estate in the southern Italian region of Basilicata. The mushrooms are halved and blanched in an acidulated mixture of water, white wine and wine vinegar, lightly pickling them. The mushrooms are drained and then packed in Italian extra virgin olive oil. The finished mushrooms have a nuanced umami flavor, subtle pickled tang and still retain their hearty, meaty texture.