Pickled Mushrooms From 'Bar Tartine'

• 1 lb/455 g button mushrooms
• 2 tbsp filtered sunflower or grapeseed oil
• 3 tsp kosher salt
• 1/4 cup/60 ml
• 2 garlic cloves, minced
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh marjoram or 1 tsp dried marjoram
• 2 tbsp sweet paprika, powdered
• 1 tbsp light brown sugar
• 2 tsp sweet onion powder
• 1 tsp garlic powder
• Minced zest of 1 lemon
• 1 tsp freshly ground black pepper

1. Preheat the oven to 350u0b0F/180u0b0C. In a large roasting pan, combine the mushrooms with 1 tbsp of the oil and 1 1/2 tsp of the salt and toss to coat. Roast until tender, about 10 minutes.
2. In a large bowl, combine the vinegar, garlic, parsley, marjoram, paprika, brown sugar, onion powder, garlic powder, lemon zest, pepper, and the remaining 1 1/2 tsp salt and mix well. Add the warm mushrooms and stir and toss to coat the mushrooms evenly. Chill the mushrooms completely in the refrigerator before serving, about 2 hours. Transfer the mushrooms and brine to one or more nonreactive containers and refrigerate for up to 1 month.

filtered sunflower, kosher salt, garlic, parsley, fresh marjoram, sweet paprika, brown sugar, sweet onion, garlic, ground black pepper

Taken from www.seriouseats.com/recipes/2014/12/pickled-mushrooms-from-bar-tartine.html (may not work)