In a large pan, fry the garlic and black pepper in the olive oil until the garlic is just beyond golden. Add the thyme and fry for 30 seconds, then add the vinegar and
Transfer the mushrooms to a dish or jar and place, covered, in the fridge. Leave them there for at least a day before using them, and for up to 5 days.
© 2007 Peter Gordon. All rights reserved.