To Bottle Mushrooms

For dishes in which mushrooms are the star turn, bottling is the best method of preservation. Cèpes and morilles are both very well suited to bottling. You will need some of the glass preserving jars with clipdown lids and rubber sealing rings which the French call bocaux. The jars can be re-used as many times as you like, using fresh rubber rings and as long as the metal closure device is functioning properly. Bocaux must be sterilized before use by boiling them in water.

As far as you can, bottle mushrooms whole or in the largest possible pieces. The stalks of cèpes may be detached and cut into 2.5 cm (1 inch) thick rounds. Although scrupulous cleanliness must be observed, never wash mushrooms unless absolutely necessary. Wipe them clean with a damp cloth. Reject the bottom ends of any feet which remain obstinately dirty.