Use small mushrooms or cut larger ones into quarters. Sprinkle mushrooms with lemon juice. Put aside for 10-15 minutes.

Place mushrooms in saucepan and cover with water. Bring to the boil. Add salt to taste and leave gently simmering for 8-10 minutes.

Remove mushrooms from the liquid and set them aside.

Mix 3/4 of the mushroom liquid with vinegar. Add peppercorn and bay leaves and boil mixture covered for 5-7 minutes. Cool to room temperature.

Place mushrooms in a glass jar. Add garlic and dill between layers of mushrooms. Pour liquid over mushrooms. Add oil on the top.

Place mushrooms in a fridge for about 4-6 hours.

Suggestion:

Wild mushrooms (such as Porcini or any other edible types) are preferrable and produce the best result.