In a large non-stick pan pour a little olive oil and place it over medium heat until hot. Then add the garlic and fry it for about 4 minutes until fragrant. Stir regularly. Don’t burn it! In the meantime clean the mushrooms using a soft brush (don’t rinse them in water). Keep the smaller ones in one piece, chop the larger ones up into bite-size chunks. Add the mushrooms to the garlic.

Fry the mushrooms for about 5 minutes. Stir regularly. Then take the pan off the heat. Add the lemon slices and herbs (I used a tablespoon of fresh tarragon).

Stir well and put the pan aside. Let he mushrooms cool for 5 minutes. In the meantime pour the water and vinegar in a small saucepan and place it over medium-high heat. Season generously with a good dash of pepper and salt. Bring it to a rolling boil. Transfer the cooled mushrooms and lemon to a clean and dry glass jar. Pour the hot vinegar water on top.

The mushrooms should be submerged fully. Put the jar aside to cool. Don’t close the jar until it has reached room temperature! Once fully cooled, close the jar and put it in the fridge overnight to marinate. The day after remove the jar from the fridge 30 minutes before serving. Transfer the mushrooms to a clean bowl and serve.