"These tangy little mushrooms make an excellent topping for a sandwich, or eaten alone like a pickle. Another great idea is to combine with olives and sweet peppers and serve with cheese and salami as an antipasto course...."
INGREDIENTS
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1lb fresh mushrooms
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2 large shallots, minced
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2 cloves garlic, minced
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3 tbsp white wine vinegar
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2 tbsp water
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2 tbsp olive oil
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1 tbsp dried oregano
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1 tbsp dried thyme
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1 tsp salt
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1/2 tsp peppercorns
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Juice from 1 lemon