450g fresh button (small) mushrooms
175ml dry white wine
175ml rice vinegar
1 lemon, thinly sliced and seeded, sliced cut into quarters
1 dried hot chilli pepper, crumbled
3 whole cloves
1 clove garlic
2 tbsp fresh parsley, minced
3 tbsp extra-virgin olive oil
2 tsp dried oregano
1 tsp fine sea salt
1 tsp coarsely ground pepper
1) Trim stem ends off the mushrooms, then brush clean and pat dry.
2) Combine the wine and vinegar in a large pot. Add the salt, pepper, chilli pepper, oregano, cloves, parsley, lemon, and garlic.
3) Bring to a boil and add the mushrooms.
4) Sprinkle the mushrooms with the oil and boil for 7 minutes. Turn off the heat and let the mixture cool completely before serving.
Serve mushrooms with toothpicks.