Ingredients

Method

• 400-500 g small whole button mushrooms
• 3/4 cup white wine vinegar
• 1/3 cup sunflower oil
• 1 crushed fat clove garlic
• Sprigs of fresh dill
• 1 small bay leaf
• 12 coriander seeds
• 4 peppercorns
• 1/2 teaspoon sea salt

Method

Ingredients

Drop the cleaned mushrooms into lightly salted boiling water for a few minutes. Drain and toss in a hot pan until dry. Thread onto thin bamboo sticks and place in a tall jar or shallow non-metal container.
Bring the remaining ingredients to the boil, and then pour over the mushrooms to cover. Leave for a day or overnight at room temperature, then refrigerate until needed.