Pickled Mushrooms

1. 1

   Wash the mushrooms in a sieve briefly under cold water.

2. 2

   Dry them well.

3. 3

   Bring 3/4 cup of the vinegar, the water, garlic, bay leaves, and peppercorns to a boil in a 2-quart saucepan.

4. 4

   Add the mushrooms, return the liquid to a boil, and cook 2 minutes.

5. 5

   Let cool.

6. 6

   When cool, transfer the entire mixture to a clean 1-quart jar with a tight-fitting lid.

7. 7

   Pour in the olive oil, add a couple healthy pinches of salt, then pour in enough of the remaining white-wine vinegar to come to the top of the mushrooms, about 1 cup.

8. 8

   Shake the jar well and marinate the mushrooms in the refrigerator for 2 to 3 days.

9. 9

   Bring to room temperature and pick out and discard the peppercorns before you serve the mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.