11/4 cups white wine vinegar

1 clove garlic, smashed

1 tbs whole coriander seeds

1/2 tbs fennel seed 

1/2 tbs black peppercorns

1 bay leaf 

1 tbsp sugar

2 tbs kosher salt

12 oz assorted wild mushrooms 

Extra virgin olive oil for drizzling 

Combine vinegar, 3/4 cup water, garlic, spices, bayleaf, sugar and salt in a sauce pan and bring to a simmer. Stir in mushrooms and simmer 1 minute. Transfer to a jar and cool, uncovered to room temperature. Liquid should just cover mushrooms. Cover jar and chill overnight. Serve drained, at room temperature, drizzle with olive oil. 

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