Pickled Mushrooms.

In a saucepan add two parts water to one part white wine vinegar, a hand full of peppercorns, a bay leaf, a chopped shallot, salt and sugar to taste.
Bring to the boil, take of the heat and leave to infuse for half an hour.
Bring back to the boil then pour over chopped mushrooms and a chopped clove of garlic - cover and leave to pickle for a few hours.
Make a dressing with extra virgin olive oil a tea spoon of dijon mustard, chopped parsley and a little of the pickling liquor.
Remove the mushrooms from the pickling liquor, dry on a paper towel, plate and dress.