2/3 c. white wine vinegar
1/2 c. water
2 large cloves garlic, minced
1 1/2 tsp. salt
5 peppercorns
1/2 bay leaf
2 whole cloves
1 lb. medium mushrooms
1 to 2 tbsp. olive oil

Place vinegar, water, garlic, peppercorns, bay leaf and cloves in medium saucepan. Heat to boiling over high heat. Stir in cleaned mushrooms. Reduce heat and simmer uncovered 10 minutes. Remove form heat and cool to room temperature. Spoon into glass jars. Spoon oil on top. Cover tightly. Refrigerate at least 5 days before serving. Yield: 3 cups.