Mushrooms marinated in Venezuelan

500 g fresh mushrooms

120 g vegetable oil

80 g 5% vinegar

10 peas black pepper

4 bay leaves

2-3 cloves of garlic

2 h. l. sugar

1 h. l. salt

dill

Rinse mushrooms, cut into quarters or halves, if they are large to pass through the press garlic.

All the ingredients combine in a deep frying pan, cover, cook over medium heat.

Bring to a boil, reduce the heat, boil for 5 minutes, let cool, put in a jar, remove the 4 hours in the refrigerator.

Cook mushrooms, marinated in the Venezuelan may also be of the oyster.