Pickled Mushrooms

For the pickled mushrooms, clean the mushrooms, slice the garlic and sauté both in olive oil. Add the thyme and sauté briefly. Deglaze with white wine and add white wine vinegar and the bay leaf.

Stir in about 3-4 tablespoons of olive oil and season with salt and pepper. Pour into a suitable container and let the pickled mushrooms infuse for at least 2 hours.

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