|Water||4 Cup (64 tbs)|
|White wine vinegar||6 Tablespoon|
|Small mushrooms||2 Pound|
|Shallots||5 Small, cut in half lengthwise|
|Garlic cloves||2 Large, cut in half lengthwise|
|Tarragon sprigs/1/2 teaspoon dry tarragon||4|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
In a 4- to 5-quart pan, bring water and 2 tablespoons of the vinegar to a rolling boil over high heat.
Add mushrooms, cover, return to a boil, and boil for 5 minutes.
Remove from heat and let cool, then cover and refrigerate in cooking liquid until next day.
Drain mushrooms and pack into a 1-quart glass jar.
Poke shallots, garlic, tarragon, and bay leaf down among mushrooms.
Stir together remaining 1/4 cup vinegar, oil, and salt, if desired; pour over mushrooms.
Cover and let stand at room temperature until next day, then serve.
Or refrigerate, covered, for up to 3 weeks; if oil thickens, bring to room temperature before serving.