Marinated mushrooms

Sterilise 1-litre (4-cup) jar and lid.

Combine vinegar, wine and half the salt in medium saucepan; heat without boiling. Add mushrooms; simmer, uncovered, about 5 minutes or until tender. Drain mushrooms; discard liquid.

Combine hot mushrooms, garlic, chilli, herbs, rind, bay leaf and remaining salt in large heatproof bowl. Spoon mushroom mixture into hot sterilised jar.

Heat oil in small saucepan; carefully pour over mushrooms in jar to completely cover mushrooms, leaving a 1cm space between mushrooms and top of jar. Seal while hot.