Wash the wild mushrooms well with a wet
Heat up the vinegar, wine,
salt, coriander seeds, 1 bay leaf and the rosemary.
Simmer for 10 minutes.
Add half of the mushrooms
and cook everything together for 10 minutes, take them out and then cook
the other half of the mushrooms in the same liquid for the same amount
Dry them with a cloth and
put them into 3 sterilised glass jars. Add a bay leaf to each jar. Fill
them with extra virgin olive oil from Lower Aragón.
Seal the jars,
and leave them for at least a week in a cool dry
Once opened the jars must be
kept in the fridge.
Serve sautéed with small cubes or strips of
serrano ham from Teruel and parsley over polenta cooked with marscapone
or gorgonzola cheese.