Louisiana Mushroom Sott'olio | Emerils.com

Ingredients

• 1 liter white wine vinegar
• 250 ml dry white wine
• 4 teaspoons sea salt
• 2 teaspoons crushed red pepper, plus more to taste
• 4 large garlic cloves, smashed
• 12 sprigs fresh thyme, tied together with kitchen twine
• 2 bay leaves, plus more for jarring mushrooms
• 1 1/4 pounds wild or exotic mushrooms * See Note below
• Extra virgin olive oil, as needed
• Fresh herbs such as thyme and oregano, for garnishing
• 1 pound large shrimp, peeled, deveined, and poached (optional)