200 g fresh cultivated champignons
600 ml water
2 tbsp coarse-grained sea salt

6 tbsp water
     2 tbsp honey and
     2 tbsp apple wine vinegar
     or
     4 tbsp honey-apple wine vinegar
1 tsp coarsely ground black pepper
1 garlic clove
(1 tsp thyme)

Clean and slice the mushrooms. Bring the water to the boil in a saucepan, add the salt and the mushroom slices. Cook for about 4 - 5 minutes and drain thoroughly. Transfer the mushrooms into a bowl.

Press the garlic clove through a garlic press. Mix the ingredients for the marinade and pour over the mushrooms. Mix thoroughly, cover and place in refrigerator to marinate for 3 - 4 hours before serving.