Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stockpot, mix oil, water, vinegar, lemon juice, sherry, garlic, coriander, herbes de provence, fennel seeds, thyme, bay leaves, salt and pepper. bring to a boil over medium-high heat. reduce heat. simmer for 10 minutes. add mushrooms to pot, stirring to coat them with sauce. remove from heat. let mushrooms cool to room temperature in pot, about 1 hour. using a slotted spoon, remove mushrooms to a serving dish. pour cooking liquid over them. refrigerate for 2 hours or overnight. serve chilled or at room temperature. use toothpicks to pick them up and eat them.

Target recipe: place the mushrooms in a skillet and add just enough olive oil to coat them all. fry them over very low heat until they are just tender. transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the shrooms. add the bayleaf and peppercorns. cook in a slow oven (approximately 300° fahrenheit) for 1 hour. chill the mushrooms. roll them in finely chopped parsley and serve them on cocktail sticks in bloody marys or with chilled tomato juice, or serve them any other way as the mood strikes.