Clean the mushrooms if necessary, rub them with a kitchen towel, put them in a saucepan, pour wine and juice of one lemon, fill with water (to 300 ml), add pine nuts, bay leaf spice, currants, salt, pimento seeds and peppercorns. Weaken for about 5 minutes, cool. Pour into a jar, remove the bay spice. Pour the grape seed oil on the surface. Close the jar. If stored in a cool place, the mushrooms will keep for at least 2 weeks. Tip: Bring to the table in portions in small glass bowls.
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