Pickled Mushrooms

1kg button mushrooms
4 shallots, finely chopped
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup virgin olive oil
1/2 cup water
1 teaspoon dried tarragon
2 tablespoons finely chopped oregano
1 teaspoon salt
2 teaspoons pickled green peppercorns

Wipe the mushrooms with a damp towel to ensure they are clean. Place in a large pot with the other ingredients, bring top the boil and simmer for 30 minutes.

Drain into a bowl, keeping the cooking liquid. Bring the liquid to the boil and reduce to about 1/2 cup to concentrate the flavours. Pour over the mushrooms and refrigerate until required, letting them return to room temperature before serving. Sprinkle with finely chopped fresh parsley.