Marinated Mushrooms

Method

1. Wipe the button mushrooms clean with a damp cloth rather than rinsing them, since they soak up water and then release it into the marinade, diluting everything. Halve any that are larger than a walnut.
2. Bring the white wine vinegar, water, 2 tablespoons of the olive oil, sliced garlic, salt, granulated sugar, black peppercorns, red pepper flakes, dried oregano, bay leaves, fresh thyme sprigs, and lemon zest strips to a simmer in a saucepan.
3. Add the mushrooms, stir, and simmer 5 to 7 minutes, until they have darkened and shrunk slightly but still feel firm at the center. Overcooking makes them spongy.
4. Take the pan off the heat and let the mushrooms cool in the liquid for 30 minutes, which is when most of the flavor goes in.
5. Transfer everything to a jar, pour in the remaining 6 tablespoons olive oil, and stir. Refrigerate at least 24 hours before eating, turning the jar over once.
6. Bring them to room temperature for 20 minutes before serving so the olive oil, which solidifies when cold, becomes liquid again. Stir in the chopped fresh parsley just before they go on the table.