marinated wild mushrooms

Picking, cooking and eating wild mushrooms is something of a pastime in Italy, wild mushrooms (fungi) grow allover Italy especially in the mountain valleys. The types of wild mushrooms include porcini, chantrelles, morels and shaggy inkcaps. All are equally as good as each other and can be used in any recipe calling for wild mushrooms.

what you'll need
1/2 cup olive oil
4 large garlic cloves, halved lengthwise
1 kg (2.2lbs) assorted mushrooms, stems trimmed (the more varieties the better)
1/2 cup chopped fresh Italian parsley
1 1/2 cups dry white wine
1/4 cup fresh lemon juice
2 tablespoons plus 2 teaspoons red wine vinegar
6 whole cloves
2 bay leaves

what to do

Warm oil, add garlic; sauté until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. Drain to serve

Why not try them on top of some bruschetta or toasted focaccia