Prepare 1 week in advance of serving.

1	Cup	Red wine vinegar
2	Whole	Cloves
1/2	Cup	Water
5	Whole	Black peppercorns
1	Bay	Leaf
2	Tsps.	Salt
2	Cloves	Garlic, peeled and crushed
1	Lb.	Small white fresh mushrooms
1	Tbsp.	Vegetable oil

In a 2-quart stainless-steel or enamel saucepan, combine vinegar, cloves, water, peppercorns, bay leaf, salt and garlic. Bring to a boil over high heat and add the mushrooms, then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and cool to room temperature. Remove the crushed garlic cloves from the mixture and discard. Pour entire contends into a 1 quart jar. Slowly pour the vegetable oil over the top of the mushrooms and cover jar tightly. Refrigerate to marinate the mushrooms for at least one week. Serve an an accompaniment to meat or fish.