Chef de haute cuisineMETHOD
Cover mushrooms with cold water and and lemon juice.
Bring to the boil, reduce heat and simmer for 3 minutes.
Drain.
Fill in sterilized bottles and sprinkle with chopped parsley
In a separate pot place the rest of the ingredients and bring to the boil,
pour over the mushrooms to cover.
When cool refrigerate, ready to serve the next day.
2 kg Sliced mushrooms
1 squeezed lemon
1/2 cup natural vinegar
3 cup olive oil
1 clove garlic crushed
1 bay leaf
1 t/sp salt
3 pepper corns
pinch of coriander
chopped parsley