Chile Mushrooms

• 1 lb white mushroom (or brown)
• 3 dried chilies (to taste)
• 1 tablespoon fresh thyme leave
• 1 12 cups white vinegar
• 1 bay leaf
• 14 cup sugar
• 34 cup extra virgin olive oil (or salad oil)

1. Brush the mushrooms clean and place in a large jar with the chillies and thyme.
2. Combine the vinegar, bay leaf, sugar and salt into a saucepan and slowly bring to the boil.
3. Remove from the heat and allow to cool.
4. Whisk in the oil.
5. Pour over the mushrooms to cover.
6. Let sit for at least 8 hours.
7. Serve with drinks or as a starter with crusty bread and salad greens.
8. Best eaten within two days, but they last up to a week in the fridge.

white mushroom, chilies, thyme, white vinegar, bay leaf, sugar, extra virgin olive oil

Taken from www.food.com/recipe/chile-mushrooms-289220 (may not work)