Vincent Price and his wife put out some cookbooks, and at some point,
he made audio recordings of a few recipes. I want to try this one for
pickled mushrooms, but there's an important detail that he omits about
halfway through:
http://www.hostropolis.com/april/mp3..._Mushrooms.mp3

You start with some unspecified amount of mushrooms (which should have
clued me in that his recipe wasn't very precise). You soak them in one
cup white wine and one cup wine vinegar, covered and refrigerated for
an hour or overnight. Then he says you toss it with these other
ingredients, blah blah, pack the mushrooms tightly into jars and
drizzle with 1 cup olive oil, or enough to barely cover.

So my question is, are we supposed to take the mushrooms out of the
white wine and vinegar when you toss them with other ingredients,
leaving the mushrooms floating only in oil at the end of the process?
Or are the ingredients "tossed" in with the mushrooms and the wine and
vinegar, so that they are finally resting in a mixture of wine and
vinegar and olive oil?

I've looked up other pickled mushroom and marinated mushroom recipes
online, but I can't find any similar. Others usually involve cooking
the ingredients, or soaking all the ingredients at the same time. Are
there any knowledgable cooks reading this who could advise which way
would make sense? (A) with the wine & vinegar drained off or (B) wine
& vinegar retained for the whole process?

(I realize this recipe won't pickle the heck out of them like a truly
cooked and canned process would do, so they might last a week or so.
But I'd like to try the authentic Vincent Price recipe once, if we can
reconstruct it.)

Thanks!
Deidzoeb