1 lb Mushrooms, small
2 c  White wine vinegar
1    Lemon;juice of
2 tb -Salt
1    Garlic clove;cut lengthwise
-in 4 pieces
1/2 ts Whole peppercorns
1 c  Olive oil

” The smallest mushrooms you can find in the market are the best for
preserving in oil. If you buy them in boxes that contain mixed sizes,
reserve the larger ones for other uses. Mushrooms prepared in this way,
like artichoke heats, made superb hors doeuvres when served with salame
(sic), carne secca and other cold cuts.”
Cut all mushroom stems to be more or less the same length. Place vinegar,
lemon juice and salt in a saucepan (not aluminium) and bring to a boil. Add
mushrooms and cook for 5 to 6 minutes. Drain and cool thoroughly for
several hours. Add garlic and peppercorns and toss lightly.
Place in glass jars and add olive oil to cover. Store in refrigerator,
where they will keep a few weeks. YIELDS: APPROX 1 1/2 pints