Italian-Style Marinated Mushrooms Without a Vinegar Bite

A Ukrainian article describes an Italian-style mushroom marinade method that avoids a strong vinegar taste by briefly boiling mushrooms in white wine vinegar before mixing them with oil, garlic, herbs, and chili. The recipe calls for 1 kg of firm fresh mushrooms, 500 ml of white wine vinegar, about 300 ml of neutral oil, salt, pepper, parsley, oregano, lemon zest, garlic, and a small hot pepper. Mushrooms are boiled in vinegar for 2-3 minutes, dried, then mixed with seasonings and oil. The mixture is stored in a jar covered with oil and refrigerated for several days to allow flavors to blend. The result works as an appetizer, spread, or salad ingredient, with thyme or rosemary as optional additions.