INGREDIENTS
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2 large bay leaves
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1 tablespoon peppercorns
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1 teaspoon mustard seeds, 1/3 palmful
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4 cloves garlic
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1 red Fresno chile pepper
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1 small red onion, chopped
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A generous handful fresh flat-leaf parsley
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A few sprigs fresh thyme
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1/2 cup white wine vinegar
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1/4 cup sugar
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1 tablespoon sea salt
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1 pound very small button mushrooms
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1/4 cup extra-virgin olive oil