1 lb. lg. fresh mushrooms
1/2 c. red wine vinegar
1/2 c. water
2 tsp. salt
5 peppercorns
2 crushed garlic cloves
1/2 tsp. thyme
1 sm. bay leaf
2 tbsp. olive oil

Bring to boil all ingredients except mushrooms and olive oil. Add mushrooms, reduce heat, simmer, uncovered 10 minutes. Stir occasionally as mushrooms cool. When cool add 2 tablespoons olive oil. Put in glass jar, cover tightly, refrigerate 3 to 5 days to reach full flavor.