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1
In a large pot, combine the wine, olive oil, vinegar, coarsely chopped garlic, mint, thyme, oregano and tarragon and bring to a boil.
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2
Reduce the heat to moderate and simmer for 5 minutes.
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3
Add 1 tablespoon of kosher salt and 1 teaspoon of pepper and return to a boil.
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4
Add the mushrooms and boil over moderately high heat for 2 minutes.
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5
With a slotted spoon, transfer the mushrooms to a large bowl.
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6
Boil the mushroom cooking liquid over high heat until reduced by one-third, about 10 minutes.
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7
Let the cooking liquid cool to room temperature, then season it with salt and pour it over the mushrooms.
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8
Cover and refrigerate for at least 2 days or for up to 1 week.
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9
Drain the mushrooms, reserving 1 cup of the marinade.
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10
Pour the reserved marinade into a medium saucepan and boil until reduced to 1/3 cup, about 7 minutes.
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11
Transfer to a medium bowl and let cool to room temperature.
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12
Add the minced garlic and season with salt.
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13
Stir in the celery and parsley.
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14
Spread the celery on a platter, spoon the marinated mushrooms on top and serve.
