1qtapple cider vinegar or white vinegar in a pinch
2tablespoonkosher salt
Herb Oil (Olio Santo)
½ cup EVOO
½ cup flavorless cooking oil like canola or grapeseed
2dried or fresh bay leaves
1tsp crushed red pepper flakes
3cloves Garlic crushed with the back of a knife
1sprig fresh rosemary
1lemon Zest peeled off into strips
Instructions
Herb Oil
Combine all the ingredients in a small sauce 1 qt sauce pan and heat the mixture until hot but not boiling, and the garlic begins to sizzle, then remove the pan from the heat and allow to cool and infuse overnight for the best flavor.
After the oil has infused, strain and reserve it until needed. The flavor will keep better under refrigeration.
Mushrooms
Bring the water, salt, and vinegar to a boil.
Add the mushrooms and simmer until wilted and thoroughly cooked, about 5 minutes depending on the size of your pot. Remove the mushrooms and drain on a towel to weep excess liquid.
Pack the mushrooms in sterilized pint jars, then fill almost to the brim with the olio santo, making sure that the mushrooms are completely covered with oil, and not exposed to air at all. Refrigerate the mushrooms in their jars, then allow to sit for awhile to improve in flavor-I'd try some after a week.
Notes
Herbs
You can vary the herbs here to your taste, but garlic and rosemary are a tried and true combination.
Oil
This makes a little more than you'll need for preserving the mushrooms. Play with the flavors however you want, but traditionally olio santo is only made with garlic, chili, lemon and bay.