Pickled mushrooms

Method

1. In a medium dry pan over a medium heat, toast the ground coriander and cumin for about a minute until fragrant, take care not to burn and set aside.
2. Put the white wine vinegar and white wine in a medium saucepan with the diced shallots, garlic and olive oil. Simmer over a high heat until reduced by half, this will take about 10-15 minutes. 
3. Add the white pepper, toasted spices and bay leaves to the reduction.
4. Put the raw sliced mushrooms in a 1.5L sterilised Kilner Jar and lightly compact. Pour over the spiced oil and vinegar mixture, seal the jar and give a good shake. It may not seem like enough liquid but the mushrooms let out a lot of water, you will notice this after 24 hours. They’ll be ready to use within 1 week but flavour improves with age. Refrigerate. Use within 3 months.