In a medium saucepan, combine the vinegar, white wine, peppercorns, thyme, bay leaf, red pepper flakes, and garlic. Bring to a boil. Add the mushrooms, cook for 1–2 minutes, and turn off the heat. Let cool. Strain the mushroom mixture, then place it in a 16-ounce mason jar along with the orange peel. It should just about reach the top of the jar. Fill the jar with olive oil to preserve. Cover and keep it on the counter. The mushrooms will last 2–3 months if submerged in oil. Snack on the mushrooms along with cured meats, cheeses, and crackers before meals.