Wipe the mushrooms clean and cut any large ones into smaller pieces
Bring the wine, vinegar, garlic, 1 sprig of thyme and salt and pepper to the boil
Lower heat and simmer for 10 minutes
Blanch the mushrooms in the brine in batches for approximately 1 minute then dry on kitchen paper
Pack the mushrooms into sterilised jars and add sprig of thyme, bay leaf and the strip of dried orange peel to each jar
Pour in the oil
Pop on the lids and let them mature for 1-2 weeks prior to using them
These will keep in a cool dark place for up to 6 months. Once opened store in the fridge and use within a month. The oil will solidify just bring up to room temperature before using.Use these as part of an antipasti latter, to finish off a soup, added to a salad or a stew.