Marinated Italian Mushrooms

Here’s a way to preserve those mushrooms you didn’t
get around to using when they were at their best.
Serve these as hors d’oeuvres, snacks or a side dish,
or slice them up and throw them into a salad.

Ingredients:
1/2 cup extra virgin olive oil
1/2 cup dry white wine or water
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 bay leaf
2 garlic cloves, crushed
6 whole black peppercorns
1 small dried chile pepper
1/2 teaspoon salt
1 pound small mushrooms

Directions:
In a large, lidded skillet or wide saucepan,
combine all the ingredients except the mushrooms,
and bring to a boil. Reduce the heat,
cover and simmer 10 minutes. Add the mushrooms to the pan,
rounded side down. Simmer five minutes, uncovered.
Using tongs, turn the mushrooms over.
Simmer for another three to five minutes until just cooked through.
Using tongs, remove the mushrooms to a bowl.
Place a strainer over the bowl,
and strain in the liquid from the pan.
Allow to cool, then cover and refrigerate
or serve at room temperature.