Ingredients
750mldry white wine,(1 bottle)
1½cupsextra virgin olive oil
½cupwhite wine vinegar
16clovesgarlic
4sprigsmint
4sprigsthyme
4sprigsoregano
2sprigstarragon
kosher salt and freshly ground pepper
4½lbsmixed mushrooms,such as white button
12medium celery ribs
¼cupflat leaf parsley,finely chopped
Preparation
In a large pot, combine the wine, olive oil, vinegar, coarsely chopped garlic, mint, thyme, oregano, and tarragon and bring to a boil.
Reduce the heat to moderate and simmer for 5 minutes.
Add 1 tablespoon of kosher salt and 1 teaspoon of pepper and return to a boil.
Add the mushrooms and boil over moderately high heat for 2 minutes. With a slotted spoon, transfer the mushrooms to a large bowl.
Boil the mushroom cooking liquid over high heat for about 10 minutes until reduced by one-third.
Let the cooking liquid cool to room temperature, then season it with salt and pour it over the mushrooms.
Cover and refrigerate for at least 2 days or for up to 1 week.
Drain the mushrooms, reserving 1 cup of the marinade.
Pour the reserved marinade into a medium saucepan and boil for about 7 minutes until reduced to ⅓ cup. Transfer to a medium bowl and let cool to room temperature.
Add the minced garlic and season with salt. Stir in the celery and parsley.
Spread the celery on a platter, spoon the marinated mushrooms on top and serve.
Make-Ahead: The mushrooms can marinate in the refrigerator for up to 1 week.
