Pickled Boletes

Ingredients

• 100 g boletes (or chanterelles or other forest mushrooms)
• 0.5 l white wine vinegar
• 250 ml Water
• 2 cloves
• 1 tsp white peppercorns
• 1 bay leaf
• 2 tsp salt
• 6 small shallots (peeled)
• 2 garlic cloves (peeled)
• 8 tbsp olive oil

Instructions

1. 1.

   Boil all ingredients except the mushrooms and olive oil.

2. 2.

   Add mushrooms to boiling liquid, remove from heat and let steep for about 10 min, distribute into jars and add 4 tbsp olive oil each, seal immediately and store cool.