Mushrooms in Oil

‘Imagine a fine autumn day. You have managed to pick a basket full of beautiful, small, good-quality ceps. Most of them will be used right away, perhaps in a risotto; some can be sliced and dried. My suggestion for the remainder would be to cook them in vinegar and water, preserve them in oil, and to serve them as an hors d’oeuvre at Christmas, or in any antipasto misto.’