Peel the mushrooms, cut them into fairly large pieces (5 * 5 cm or even a little larger), throw in boiling water and cook for 10 – 15 minutes, then drain the water, put the mushrooms in an empty saucepan and pour so much water that it is on the same level as “dry” mushrooms. Add bay leaf, olive oil and simmer, stirring occasionally and adding water (if it boils away) for 2 hours. Bay leaf – 4 pieces, olive oil – 2 tablespoons per liter.

Here it must be taken into account that the mushrooms are boiled down and the amount of water should always be such that the mushrooms do not float in it, but there should not be any “dry” mushrooms on top either.

At this stage, you can roughly estimate the volume of our brew.

For each liter you will need:
garlic – 3 cloves;
allspice – 7 pieces;
black peppercorns – 14 pieces;
cloves – a few pieces;
small onion or half
big;
vinegar (essence) – 1 teaspoon;
salt – to taste, about 2 tablespoons
spoons without a slide.

Add salt and cook for another 30 minutes, then add allspice, black pepper and cloves and cook for 5 – 6 minutes. By this time, the garlic should be cut into slices, the onion into half rings and put it all in a glass or enameled container. Drain the boiling water from the mushrooms into this container, add vinegar, mix and let it brew for 2-3 minutes.
Put everything in a glass jar, stirring, and put in a warm place for 6 hours, then in the refrigerator for a day.
Drizzle with olive oil before serving.