Pickled Mushrooms

Preheat the oven to 350°F. Halve or quarter the mushrooms. In a large roasting pan, combine the mushrooms with 1 tbsp of the 2 tablespoons filtered sunflower or grapeseed oil and 1 1/2 tsp of the 3 teaspoons kosher salt, tossing to coat.

Roast at 350°F for 10 minutes until tender.

In a large bowl, combine the red wine vinegar, 2 garlic cloves, minced, 1 tablespoons chopped fresh flat-leaf parsley, 1/2 teaspoon dired marjoram, 1 teaspoon dired oregano, 1/2 teaspoon dired thyme, 1 tablespoon sweet paprika, powdered, 1 tablespoons light brown sugar, 2 teaspoons sweet onion powder, 1 teaspoons garlic powder, 1 minced lemon zest (from 1 lemon), 1 teaspoons freshly ground black pepper, and the remaining 1 1/2 tsp 3 teaspoons kosher salt. Mix well.

Add the warm roasted mushrooms to the brine and stir and toss to coat evenly.

Chill the mushrooms for 2 hours completely in the refrigerator before serving.

Transfer the mushrooms and brine to one or more nonreactive containers. Refrigerate for up to 1 month.