Brush the mushrooms clean and place in a large jar with the chillies and thyme. Combine the vinegar, bay leaf, sugar and salt into a saucepan and slowly bring to the boil. Remove from the heat and allow to cool. Whisk in the oil. Pour over the mushrooms to cover. Stand for at least 8 hours. Serve with drinks or as a starter with crusty bread and salad greens.
Origin: Doreen Randal, Wanganui, New Zealand
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