Pickled mushrooms.

Elaboration:

1. Wipe the mushrooms with a damp cloth to remove any soil. Cut the largest mushrooms into pieces so that they are all of similar size.
2. In a large pan, heat the olive oil over a medium heat. Add the whole garlic, bay leaf, black pepper and rosemary sprig, allowing the aromas to infuse for a couple of minutes.
3. Add the julienned onion and the sliced carrot. Stir-fry for 5 minutes until the vegetables are slightly tender.
4. Add the mushrooms and mix well with the vegetables. Cook for another 5 minutes, stirring occasionally.
5. Pour the vinegar, water and salt into the pan. Mix well and bring to the boil. Reduce the heat and simmer for 15-20 minutes, allowing the mushrooms to absorb the flavour of the marinade.
6. Remove from the heat and allow to cool completely. Transfer the pickled mushrooms to an airtight container together with the cooking liquid.
7. Let stand in the fridge for at least 12 hours before serving to allow the flavours to intensify.

Suggested presentation :

• Serve the mushrooms as a cold appetizer with rustic bread or as a garnish for grilled meat or fish.

Additional advice:

• This marinade can be kept in the refrigerator for up to one week in an airtight container.
• You can add other spices such as cloves or paprika to personalise the flavour.