Gently clean the mushrooms and trim the very ends of the stems. Leave small mushrooms whole and slice larger ones in half.
Place them in a non-reactive pot (like enameled cast iron or stainless steel) and pour in the water and vinegar.
Add the pickling spices, tied securely in a small cheesecloth bag.
Cover the pot, bring the liquid to a rolling boil, then reduce the heat and simmer for 5 minutes.
Turn off the heat completely and let the mushrooms steep in the covered pot for at least 1 hour, or up to 2 hours, to absorb the flavors.
Carefully drain the mushrooms, discarding the pickling liquid and spice bag.
Rinse them briefly under cool water and pat them completely dry with paper towels.
In a medium bowl, combine the dry mushrooms with the olive oil, dried basil, oregano, minced garlic, thyme, fresh parsley, salt, and pepper.
Toss gently until every mushroom is evenly coated.
Cover the bowl and let the mushrooms marinate for at least 2-3 hours in the refrigerator for the flavors to meld.
Serve chilled or at room temperature as a perfect addition to any antipasto spread.
Add a pinch of red pepper flakes to the final marinade along with the herbs for a gentle kick of heat.
