Cut the stems off of the mushrooms. Divide the mushrooms into bite-size pieces (shred your hands or cut).
Bring a pot of water to a boil. Add Step 1 and quickly blanch. Drain.
When mushrooms from (2) cool off, transfer to a container. Add the vegetable oil, salt and pepper and mix to make the marinade.
Store in the refrigerator.
Story Behind this Recipe
I got some requests for easier ways to make big batches of cooked vegetables to use in other dishes, so I came up with this. It's really convenient to buy lots of mushrooms and marinate them since you'll have them on hand. Of course, these are good in pasta or salads. They're really good for kenchin soups or simmered dishes too!
Remove the stems from the mushrooms, and pull them apart without washing them. If you wash them, they'll get soggy. If they're dirty, you can lightly wipe them off with a paper towel. Feel free to use olive oil instead of vegetable oil, if that's what you'd prefer. The dish will turn out delicious either way. Please adjust the amount of pepper to taste.