I can't believe this recipe has never been reviewed - and it's been posted since 2003!!! These mushrooms were absolutely excellent. The only "tweak" I made was to add a bit of sugar to the vinegar water, because it was a tad too tart. This makes a VERY garlicky marinated oyster mushroom. I'm sure they're great on dark bread, as Michael states - but we made two meal-sized salads with romaine, cherry tomatoes, shaved parmesan, Italian olives, and a BIG pile of these mushrooms in the center. Then drizzled Chef Deantini's Caesar dressing (with a bit of fresh grated ginger mixed in) for a delicious dinner. Will definitely makes these again and try as an appetizer on bread. Thanks for posting!!!