Preserved Mushrooms In Oil
500g White Wine Vinegar
3-4 cloves of garlic (coarsely chopped)
1 tsp black peppercorns
2 tsp salt
6 sprigs fresh Thyme
1 kg assorted mushrooms (smallish)
Strips of lemon rind from 1 lemon
1-2 bay leaf
Good quality olive oil to cover (use a light and fruity olive oil or dilute it with Grapeseed oil)
Put the vinegar, water, garlic, peppercorns and a few sprigs of thyme in a deep non-corrosive pan. Bring to the boil, then reduce the heat and simmer for 30 minutes.
Add the mushrooms to the pan and simmer for about 10 minutes, or until they are just cooked, remove them with a slotted spoon and drain well. Remove the thyme and set aside.
Arrange the mushrooms, strips of lemon peel, bay leaf and thyme sprigs in the hot sterilised jar.
Heat the olive oil in a pan to 75C and pour it carefully into the jar, making sure the mushrooms are completely covered. Poke the mushrooms with a skewer to ensure there are no air pockets, then seal.
The mushrooms will be ready to eat in about 2 weeks.
Shelf life is approximately 6 months.