Ingredients

• 2 T extra virgin olive oil
• 2 to 4 T white wine vinegar, or to taste
• 1 to 2 cloves minced garlic (optional)
• 1/4 cup minced shallot
• 2 tsp fresh minced oregano
• 2 T fresh minced Italian parsley
• Kosher salt, to taste
• 1/2 tsp ground black pepper
• 1 pound fresh cremini mushrooms

Directions

1. In a medium bowl whisk together the olive oil, vinegar, garlic, shallot, oregano, parsley, salt and pepper. Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to the bowl with the marinade. Toss gently to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

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