500 g Fresh nails
1 lt Olive oil
1 teaspoon of coarse salt
parsley to taste
1 teaspoon of fine salt
1/2 teaspoon of basil powder
Procedure for Chiodini mushrooms in oil:
First choose the smallest nails and clean the mushrooms very well by scraping them and rinse them several times until the water is clean. Bring the water to a boil in a saucepan and salt it with a teaspoon of coarse salt, dip the nails and boil them for about 3 minutes. Drain and let dry on a kitchen towel.
Proceed with the sterilization of the jars, I always recommend new caps. You can wash them in the dishwasher and then go to the real sterilization by putting them in a large pot with plenty of water then bringing it to a boil, lower it to simmer for 5 minutes. Remove them with kitchen tongs and place them on a clean tea towel. Use them completely dry!
In a cup prepare a mix of olive oil, salt, finely chopped parsley and dry and oregano powder, you can add chilli if you like.
Put the nails in sterile jars avoiding the formation of air bubbles, alternating them with the mix of oil formed.
Fill the jars up to 1 cm from the rim. Take a pot with two fingers of water, bring it to a boil as soon as it is ready, put the jars upside down and turn off the heat. (this procedure is used to remove the air and not to heat the oil in the jar) Remove and allow to cool always upside down.
Keep them in the pantry or in any case in a dry and cool place for 2/3 months.