Pickled Mushrooms

• 1 pound small, firm white or cremini mushrooms, with caps about 1 inch in diameter
• 1 3/4 cups white-wine vinegar
• 1 cup water
• 4 cloves garlic, crushed
• 2 bay leaves
• 2 teaspoons black peppercorns
• 1/4 cup extra-virgin olive oil
• Salt

1. Wash the mushrooms in a sieve briefly under cold water.
2. Dry them well.
3. Bring 3/4 cup of the vinegar, the water, garlic, bay leaves, and peppercorns to a boil in a 2-quart saucepan.
4. Add the mushrooms, return the liquid to a boil, and cook 2 minutes.
5. Let cool.
6. When cool, transfer the entire mixture to a clean 1-quart jar with a tight-fitting lid.
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. Shake the jar well and marinate the mushrooms in the refrigerator for 2 to 3 days.
9. Bring to room temperature and pick out and discard the peppercorns before you serve the mushrooms.

mushrooms, whitewine vinegar, water, garlic, bay leaves, black peppercorns, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/pickled-mushrooms-375055 (may not work)