Ingredients:
- 150 ml white wine vinegar
- 6 black peppercorns, crushed
- 2 cloves garlic, finely diced
- 75 ml (5 Tbsp) olive oil
- 75 ml (5 Tbsp) water
- 1 bay leaf
- 1 Tbsp oregano (dried)
- 1 tsp salt
- 500 gr white button mushrooms
Utensils:
- piece of paper towel
- small pot
- measuring spoons
- sieve or colander
- bowl
- cling film
- serving dish
Preparation:
Put everything except the mushrooms in a (small) pot and bring to the boil over a medium heat. Then turn the heat low and let the marinade simmer for 15 minutes.
In the meantime, clean the mushrooms with the paper towel (Do not rinse with water otherwise they will soak up all the water and go soggy!) and add to the pot. Cook for five minutes. Turn the heat off and let the mixture cool. When cold, transfer the mushrooms and marinade to a bowl and cover with cling film. Let it sit in the fridge to marinate for 1-2 days.
Before serving, drain the mushrooms in a colander and transfer to the serving dish.
Serve with fresh French bread (baguette), toast or garlic bread and a good glass of your favourite wine.
