Marinated mushrooms

Ingredients for 6 servings:

• 500 g mushrooms, fresh
• 1 bunch of dill
• 330 ml vinegar, white wine vinegar
• 670 ml water
• 1 tsp thyme, dried
• 2 bay leaves
• ½ tsp peppercorns, black
• 1 tsp salt
• 4 cloves garlic
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare at least 3 days in advance

Clean and grate the mushrooms. Leave the stems on, but trim off any dried-out ends. Clean and wash the dill. Cut off a few dill tips and dry thoroughly on kitchen paper. Add the remaining dill whole. Bring the vinegar, water, herbs, and spices (except the garlic) to a boil. Add the mushrooms and bring the liquid back to a boil. Remove from the heat after 5 minutes. Let the mushrooms simmer in a covered pot for another 20 minutes. Drain the liquid, let the mushrooms drain in a sieve, and let cool. Remove the dill stalks. Peel the garlic and cut each clove into 3 to 4 sticks. Alternate the cooled mushrooms and garlic sticks in a clean jar (e.g., a twist-off jar). Scatter fresh dill tips and bay leaves between the pieces. Pour on oil until all the mushrooms are covered. Close the jar tightly. After a few days, the mushrooms will have a wonderful aroma. They will keep this way for up to 4 months.