Chile Mushrooms

1. 1

   Brush the mushrooms clean and place in a large jar with the chillies and thyme.

2. 2

   Combine the vinegar, bay leaf, sugar and salt into a saucepan and slowly bring to the boil.

3. 3

   Remove from the heat and allow to cool.

4. 4

   Whisk in the oil.

5. 5

   Pour over the mushrooms to cover.

6. 6

   Let sit for at least 8 hours.

7. 7

   Serve with drinks or as a starter with crusty bread and salad greens.

8. 8

   Best eaten within two days, but they last up to a week in the fridge.

No additional tips available.