Instructions: Clean the mushrooms and discard any that have maggots.

Cut large ones into quarters.

Bring to the boil the vinegar and the water in a stainless steel pan add the peppercorns bay leaves salt garlic and cloves and let it boil for 5 6 minutes.

Add the mushrooms and boil for another 10 minutes.

Take off the heat and remove the mushrooms using a perforated spoon.

Spread them on a very clean cloth to dry and cool.

Do not touch the mushrooms with your hands to avoid contaminating them with bacteria.

Place in sterilized jars and add sufficient olive oil to cover them.

Make sure there are no air bubbles in the oil.

Seal with a screw top or other lid and put away for at least a couple of months in a cool dark place.

italians very much enjoy pickled funghi with their antipasto. There is almost no family that does not get hold of at least a small quantiy of wild mushrooms especially if they are porcini to preserve and enjoy at Christmas. If you want to pick your own wild mushrooms you should always consult a good reference book qv Mushrooms reference book

makes 2 x 500g jars

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