WARNING: These mushrooms are addictive. I really mean it. It's impossible to have just one. The good thing is that they are super easy to make. When making the marinade, you can opt for more or less garlic, depending on your taste. The herbs can also be substituted for others, the main idea here is to make a sort of herb vinaigrette and let the mushrooms take in its flavours, so be creative and use whatever herbs you have available or prefer. This makes an excellent addition to an antipasto platter, serve it with some good bread to soak up the flavoured oil. I also like to add them to salads. This is how I usually make mine:
Marinated Antipasto Mushrooms Recipe:
1 pound of brown or white mushrooms, or a mix of both
4 tablespoons of good extra virgin olive oil, or more if needed
3 tablespoons white wine vinegar
2 cloves of garlic, minced
1/4 cup of red onions or shallots, finely chopped
2 tablespoons of fresh oregano, finely chopped
2 tablespoons fresh thyme, finely chopped
1/2 teaspoon of salt
1/2 teaspoon black peppercorns
1/4 teaspoon coriander seeds (optional)
Wash mushrooms well and remove stems. Boil mushrooms in salted water for about 10 minutes, drain and let cool. While mushrooms cool, combine all other ingredients in a jar, close the lid and shake until it's all combined. Add mushrooms, close lid and refrigerate overnight. Remove from the fridge at least 10 minutes before planning on serving it.
Note: the olive oil may get hard on the fridge, you can void that by adding some vegetable oil to the marinade , or just shaking the jar every once in a while, which is what I do.