- 2 lb of mushrooms
- 2 cups of white vinegar
- 2 Tbsp of salt
- 4 bay leaves
- 6 cloves
- 1 Tbsp peppercorns
- 3 cups olive oil
- Cover mushrooms and spices with vinegar in a sauce pot, add water if necessary to cover. (All ingredients but the oil should be in the pot.)
- Bring to a boil and boil for 10 minutes until the mushrooms begin to soften.
- Drain the contents of the pot through a sieve.
- Distribute contents evenly in jars and cover the mushrooms with oil.
Normally you would go through a canning process with these, but Martina doesn't bother, she always eats them too fast to have to worry about spoilage.
This recipe was was dictated after several glasses of wine on both sides.
Othp 23:27, 5 March 2011 (UTC)