Marinade mushrooms.

First variant.
one kg of boletus, vegetable oil.
For marinade are one l. of water, 3  tea.sp. as 80 perc. vinegar essence, or one glass of 6 perc. of vinegar, as here use water for one glass, 2 tbl.sp. of sugar, 3 bay leafs, 4 tea.sp. of salt, 6 peas black pepper, 3 pinks, 3 pieces of cinnamon.

Cleaned mushrooms cook,add in jars, add cold marinade, after add layer of vegetable oil on one cm in thickness, close jars a pergament paper, fix, cold keep into.

Second variant.
One kg of white boletus, 3 tea.sp. of salt, 12 peas paper, 2 bay leafs, nutmeg , 2 bay leafs, 2/3 bottle of 30 perc. vinegar acid, 1/2 tea.sp. of sugar, 2 glasses iof water, onion.
Cleaned mushrooms to wash in cold water, add on sieve, small are whole keeping, a big to cut on the pieces big, add theirs in pan with a wetted bottom, sprinkle salt,warm, in juice receiving cook theirs are ten minutes,after add pepper, onion, and cook a few minutes. And green twigs of black currant in marinading to give aroma for mushrooms, and cherry leaves,oak  as appetite crunch and stronger.

And for marinade you can use a mushroom juice, adding a vinegar acid, but marinade here is dark, thus a most are enjoy light, thus here in water add sugar, and vinegar acid,put mushrooms, with spices, boil a few minutes,and put in jars, and close. And in use a light marinade a mushroom infusion use for a soup cooking or sauce.