TO SERVE FOUR
450 g (1 lb) fresh firm mushrooms (open cap)
150 ml (qtr pint) white wine vinegar
6 black peppercorns
2 cloves garlic, crushed
75 ml (3 fl oz) each olive oil and water
1 teaspoon salt
1 bayleaf
Wash the mushrooms and discard their stems. Pat the caps dry but do not peel them. Combine the remaining ingredients, put into a shallow pan and bring to a gentle boil. Lower the heat and cook for 15 minutes; add the mushrooms and continue simmering for 5 minutes. Take from the heat and let the mushrooms cool in the pan. Put into a bowl and leave in the refrigerator for a couple of days in the marinade in order to absorb its full flavour. Then drain and serve.