Bring a large pot of water with 2 teaspoons kosher salt added, to a boil over high heat. Add mushrooms, bring back to a boil, and boil for 5 minutes. Drain well.
Meanwhile, prepare marinade. In small bowl or measuring cup, whisk together olive oil, white wine vinegar, maple syrup, ½ teaspoon salt and pepper.
In a larger bowl, combine mushrooms, shallot, garlic, thyme, oregano, and parsley. Add marinade and stir to combine.
Transfer to jar or covered container and refrigerate overnight before serving. Mushrooms can be refrigerated for up to 5 days.
Serve at room temperature.
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Notes
Makes about 4 cups, or 8 half cup servings.
Spicy marinated mushrooms: Add ¼ - ½ teaspoon of crushed red pepper flakes to marinade.
To make this recipe keto compliant, omit maple syrup.