1 pack cremini mushrooms, or a mix of cremini and oyster mushrooms
1 tablespoon white-wine vinegar
3 tablespoons extra virgin olive oil
0.5 teaspoons coarse grey sea salt
1 pinch freshly ground pepperShop this recipe
Prep: Coarsley chop oregano.
1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight.
3. Serve at room temperature.