I have been making this simple recipe for marinated mushrooms for probably twenty years now, inspired long ago by a recipe from Mollie Katzen's Moosewood Cookbook. Fresh herbs are key here and are not limited to what I have listed -- I've made versions with parsley, tarragon, and sage as well. I always make a lot more than I think I'm going to need because I can never help myself from munching on them while I prep other things. The mushrooms round out an antipasti platter or picnic basket beautifully and make a nice addition to a chopped salad.

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