Place all the ingredients except the mushrooms in a saucepan and add 500ml water
Bring to the boil and add the mushrooms. Cook for 12-15 minutes , or until cooked through.
Remove the mushrooms with slottet spoon and let the dry for 3-4 hours on a clean kitchen towel.
Pour some olive oil into a 1l sterilised jar, add the mushrooms and cover with more olive oil.
1 litre white wine vinegar
1 tsp salt
1 tsp sugar
2 garlic cloves
1/2 tsp black peppercorns
a sprig of thyme
1 bay leaf
1 red chili, split lengthways
1 kg porchini mushrooms, cleaned and cut in 1 cm slices