Zingy little morsels in a pungent marinade. Those on a low-sodium diet may want to decrease the salt.
Wash mushrooms and then soak in warm, slightly salted water for 10 minutes to clean properly. Drain and put in a saucepan with wine vinegar and ¾ cup water. Cover and bring to a boil, remove from stove, and let stand until cool. In plastic container, place drained mushrooms with olive oil to cover, sliced garlic, crumbled bay leaf, cloves, peppercorns, salt, and pepper. Stir gently and refrigerate until ready to use.