TO SERVE FOUR
Method 1
450 g (1 lb) mushrooms
1 teaspoon dried oregano (optional)
1 tablespoon capers
1 clove garlic, sliced
good pinch of salt
2-3 tablespoons water
Wash the mushrooms, do not peal but take off the stems. Put the caps with the remaining ingredients into a pan and cook slowly for about 10 minutes. Cool and serve.
Method 2
450 g (1 lb) mushrooms
1 teaspoon peppercorns
1 clove garlic, sliced
good pinch of salt
1 blade mace
red wine vinegar, enough to cover
Wash the mushrooms, remove the stems and wipe the caps dry on a cloth. Pack the mushroom caps into a glass jar, add the remaining ingredients, cover the caps completely. Leave for a couple of days in the refrigerator, drain and serve.