- 1 lb small whole mushrooms
- 1 cup of chicken stock
- 1 cup dry white wine
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 2 scallions, minced
- 2 cloves garlic, crushed
- 1/4 tsp dry rosemary
- 1/4 tsp dry marjoram
- 1/4 tsp dry thyme
- 1/4 tsp dry oregano
- 1 bay leaf
- 4 peppercorns
- 1 tsp salt
Combine all the ingredients, except the mushrooms, in a large saucepan. Simmer for 30 minutes. Add the mushrooms and simmer for 5 minutes. Cool at room temperature for 1 hour. Chill overnight. Serve.