Ingredients

• 1 1/2 tablespoons salt
• 1 pound fresh porcinis, shiitakes, or creminis, cleaned
• 2 tablespoons lemon juice
• 1/3 cups olive oil
• 1 cup Champagne or white wine vinegar
• 6 whole peppercorns
• 1 dried arbol chile
• 2 bay leaves

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Instructions

1. Bring a pot of water to a boil, enough to cover the mushrooms. Add the salt, the mushrooms and lemon juice and let them blanch for about 4 to 5 minutes. Dry them and place them in a jar. Heat the olive oil, vinegar, peppercorns, chile, and bay leaves. Pour the over the mushrooms and let them sit in the refrigerator for at least 48 hours before eating.