Instructions: Slice onions.

Bring water to boil in a heavy based saucepan, Add mushrooms and simmer for 10 minutes. Drain and reserve liquid.

Arrange mushrooms and onions in layers in a large screw-topped jar. Heat vinegar, mushroom liquid, salt, bayleaf and peppercorns in the pan and cook rapidly for 15 minutes or until the liquid has evaporated by half. Strain over the mushrooms and add the chilli pepper.

When cold, spoon the olive oil over the top to form a seal. Cover and store in the refrigerator for 24 hours before serving.

Store for 2 weeks max. in the refrigerator.

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