Masseria Mirogallo works with a neighboring farm that specializes in funghi to cultivate the Cardoncelli for their preserved mushrooms. The Mirogallo team takes the freshly hand-harvested mushrooms, cuts them into thick pieces by hand, quickly blanches them in wine vinegar, and finally marinates them in the family's own extra virgin olive oil. This way, the Cardoncelli retain their hearty, meaty texture and umami flavor, with a subtle pickled acidity.
Pair with a variety of salumi, cheeses, and other marinated vegetables. Add the mushrooms to salads or grain bowls, use as a topping for focaccia or pizza, or roughly chop and toss with pasta. Try layering them into a grilled panino with fontina or making a frittata. Be sure to use the mushroom-infused oil—spoon the mushrooms along with the oil over grilled pork chops or sliced steak.
Ingredients: King Trumpet Mushrooms (pleurotus eryngil), extra virgin olive oil, white wine vinegar.
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