Marinated Mushrooms

Step 1: In a 4 cup jar with a tight fitting lid (I use a large glass canning jar), combine the vinegars, oil maple syrup, basil, thyme, oregano, 2 tbsp water and chili flakes. Shake well.

Step 2: Wash the mushrooms gently under cold running water. let them drain in a colander, then pat dry.

Step 3: Add the garlic to the jar. Screw on the lid tightly and shake well.

Step 4: Add the mushrooms to the jar. Screw on the lid tightly and roll the jar around to coat those little babies.

Step 5: Marinate the mushrooms in the fridge for up to 3 days (any longer and they turn mushy). Give the jar a little shake and a roll a couple times a day, whenever you’re in the fridge foraging for food.

Step 6: To serve, drain the mushrooms well and either place on a serving plate lined with kale leaves or pile them in a bowl on their own. (Don’t use lettuce to line the plate; the acid from the vinegar will make the leaves wilt really quickly, and then you’ll have a plate of beautiful mushrooms lying on some dead-looking lettuce.)