Marinated Mushrooms(Cook'S Country) - cooking recipe

Ingredients

1/2 cup extra-virgin olive oil
2 lbs small white mushrooms, trimmed
salt and pepper
1 large shallot, sliced thin
3 garlic cloves, crushed and peeled
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3/4 cup red wine vinegar
1/2 cup water
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley

Preparation

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, 5 to 7 minutes.
Add shallot, garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in vinegar and water and bring to boil. Cook until liquid reduces by half, about 5 minutes.
Whisk mustard, remaining 6 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in medium bowl. Add mushroom mixture and stir to combine. Let cool completely. Stir in parsley. Cover and refrigerate until chilled, at least 1 hour. Season with salt and pepper to taste before serving. (Mushrooms can be refrigerated for up to 5 days.).