1 kg mushrooms (chanterelles, porcini, white buttons, brown buttons ...)

1 cup (250 ml) water

1 cup (250 ml) white wine vinegar

4 cloves garlic

2 sprigs thyme

3 cloves

5 juniper berries

1 teaspoon (5 ml) peppercorns

1/2 teaspoon (2.5 ml) salt

2 bay leaves

Peppercorns, bay leaf and fresh thyme, for garnish

2 cups (500 ml) olive oil, approximately

Clean the uncut mushrooms.

In a saucepan, combine the water, vinegar, garlic, thyme, cloves, berries, peppercorns, salt and bay leaves. Bring to a boil. Add the mushrooms. With a spoon, immerse the mushrooms in the marinade. Cook for 3 minutes on high heat. Reduce the heat and simmer for 10 to 15 minutes or until the mushrooms are tender. Drain the mushrooms and discard the vinegar. Cool the mushrooms; if desired, let dry for 1 hour in the sun. Divide the mushrooms among the sterilized jars with a few peppercorns, bay leaves and sprigs of thyme. Completely cover with oil. Seal.

Let the mushrooms marinate in the refrigerator for 15 days before serving.

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