Herb-Marinated Mushroom and Celery Salad Recipe

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.