Lori's Funghi Salad

• 2 14 cups water
• 1 pinch salt
• 4 bay leaves
• 12 cup white balsamic vinegar
• 2 lbs mixed wild mushrooms (cleaned, chunked)
• 12 cup olive oil
• 1 garlic clove (minced)
• 1 Thai chile (seeded, minced)
• salt & fresh ground pepper (to taste)
• 2 tablespoons parsley (minced)
• lemon wedge

1. Bring the water, salt and bay leaves to a boil.
2. Add mushrooms.
3. Reduce heat and simmer 8 minutes.
4. Drain.
5. Heat oil in a skillet.
6. Add garlic and chile.
7. Saute 1 minute.
8. Add mushrooms.
9. Saute until mushrooms release then re-absorb their liquid.
10. Season.
11. Place on plates.
12. Top with parsley.
13. Serve with lemon wedges.

water, salt, bay leaves, white balsamic vinegar, mushrooms, olive oil, garlic, chile, salt, parsley, lemon wedge

Taken from www.food.com/recipe/loris-funghi-salad-176195 (may not work)