I love mushrooms -- regular old buttons -- marinated in garlic and oil. A local restaurant (deceased) used to make them to go, fabulous, and they would keep nicely in the fridge.
I have tried to make them just with oil, salt and garlic, and I have tried cutting the oil with some white or white wine vinegar. Seems that the oil always wants to congeal or solidify in the fridge, which gets a bit nasty.
Any ideas for a preparation that will stay liquid and appetizing in the fridge? Thanks.