Herb-Marinated Mushroom and Celery Salad

• 1 bottle (750 ml) dry white wine
• 1 1/2 cups extra-virgin olive oil
• 1/2 cup white wine vinegar
• 16 garlic cloves, 15 coarsely chopped, 1 minced
• 4 mint sprigs
• 4 thyme sprigs
• 4 oregano sprigs
• 2 tarragon sprigs
• Kosher salt and freshly ground pepper
• 4 1/2 pounds mixed mushroomssuch as white button, shiitake and creministems discarded, large mushrooms quartered
• 12 medium celery ribs, sliced crosswise 1/8 inch thick
• 1/4 cup finely chopped flat-leaf parsley

1. In a large pot, combine the wine, olive oil, vinegar, coarsely chopped garlic, mint, thyme, oregano and tarragon and bring to a boil.
2. Reduce the heat to moderate and simmer for 5 minutes.
3. Add 1 tablespoon of kosher salt and 1 teaspoon of pepper and return to a boil.
4. Add the mushrooms and boil over moderately high heat for 2 minutes.
5. With a slotted spoon, transfer the mushrooms to a large bowl.
6. Boil the mushroom cooking liquid over high heat until reduced by one-third, about 10 minutes.
7. Let the cooking liquid cool to room temperature, then season it with salt and pour it over the mushrooms.
8. Cover and refrigerate for at least 2 days or for up to 1 week.
9. Drain the mushrooms, reserving 1 cup of the marinade.
10. Pour the reserved marinade into a medium saucepan and boil until reduced to 1/3 cup, about 7 minutes.
11. Transfer to a medium bowl and let cool to room temperature.
12. Add the minced garlic and season with salt.
13. Stir in the celery and parsley.
14. Spread the celery on a platter, spoon the marinated mushrooms on top and serve.

white wine, extravirgin olive oil, white wine vinegar, garlic, mint sprigs, thyme, oregano sprigs, tarragon sprigs, kosher salt, white button, celery, flatleaf parsley

Taken from www.foodandwine.com/recipes/herb-marinated-mushroom-and-celery-salad (may not work)