Ingredients 

1 litre/1¾ pints white wine vinegar
1 tsp salt
1 tsp sugar
2 garlic cloves
olive oil
½ tsp black peppercorns
1 bay leaf
1 kg/2lb 4oz wild mushrooms, cleaned and roughly chopped

Instructions

1.    Place all of the ingredients except the mushrooms into a saucepan and add 500ml/18fl oz water.

2.    Bring to the boil and add the mushrooms. Cook for 12-15 minutes, or until cooked through.

3.    Remove the mushrooms from the pan with a slotted spoon and set aside to dry on a clean tea towel for 3-4 hours, or until completely dry.

4.    Pour some olive oil into a 1 litre/1¾ pints sterilised jar, add the mushrooms, then cover with more olive oil. Stir together gently until all of the mushrooms are coated in the olive oil. Cover tightly with a sterilised lid.

5.    The mushrooms will keep for two months unopened. Use within 3-4 days once opened.