Preparation
Boil the chopped wild mushrooms in thick slices, together with the onion and garlic for about 10 minutes. Drain them until all the water is gone. Apart, in a pot, cook the vinegar, water, spices and sweetener. Select glass containers with metal lids, boil them in plenty of water with a tablespoon of vinegar for 15 minutes and dry them well. Place the mushrooms in layers and add the vinegar mixture that you prepared. The mushrooms last at least 2 months if they do not suffer temperature shocks, but they can also be eaten at the moment with toast, casabe or as an accompaniment to roasted meats.
