¾ cup olive oil

½ cup water

¼ cup rice wine vinegar

Juice of 1 lime

3 cloves garlic

1 whole serrano or jalapeño pepper

2 stalks lemongrass

3 (½-inch) pieces gingerroot

1½ pounds whole small white mushrooms

• Place all of the ingredients except the mushrooms in a large pot; bring to a boil, reduce heat, and simmer for 10 to 15 minutes.

• Add the mushrooms to the pot, stirring to coat.

• Remove the pot from the heat and let cool to room temperature, about 1 hour.

• Refrigerate for at least 2 hours, preferably overnight.