This recipe is inspired by my sister. She loves mushrooms and she recently gave me some fennel pollen. I thought fennel pollen would add a nice flavor to marinated mushrooms. I've combined crimini or button mushrooms with shiitakes, but I think this would be great with any sturdy mushroom (chanterelles and hedgehogs come to mind). I've added some fresh herbs, radish, green onion, and capers to add flavors and textures to complement the earthy meatiness of the mushrooms.This recipe can and should be made the night before you want to serve it. It can be served atop crostini or bruschetta, mixed with pasta, served atop scrambled eggs, or however you see fit.

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