1 pound fresh porcinis, shiitakes, or creminis, cleaned
2 tablespoons lemon juice
1/3 cups olive oil
1 cup Champagne or white wine vinegar
6 whole peppercorns
1 dried arbol chile
2 bay leaves
Bring a pot of water to a boil, enough to cover the mushrooms. Add the salt, the mushrooms and lemon juice and let them blanch for about 4 to 5 minutes. Dry them and place them in a jar. Heat the olive oil, vinegar, peppercorns, chile, and bay leaves. Pour the over the mushrooms and let them sit in the refrigerator for at least 48 hours before eating.