1 lb (450 g) white mushrooms, cut into slices inch (1 cm) thick

1/2 red bell pepper, seeded and cut into thin strips

1 1/2 cups (375 ml) water

1/2 cup (125 ml) white wine vinegar

2 tsp salt

1 tsp sugar

1 tsp coriander seeds

1 tsp crushed black peppercorns

1 sprig thyme

1 bay leaf

1 long lemon zest shaved with a vegetable peeler

2 tbsp (30 ml) olive oil

Place the mushroom slices and bell pepper strips in an 8-inch (20 cm) glass baking dish.

In a small saucepan, bring the remaining ingredients to a boil, except the bay leaf, lemon zest and oil. Simmer for 5 minutes. Strain the hot marinade over the vegetables, then add the bay leaf and zest. Cover with plastic wrap. Let marinate for 4 hours in the refrigerator. Drain the vegetables and discard the marinade.

Transfer to a bowl, drizzle with the oil and stir to coat. Leave at room temperature for 30 minutes before serving.

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