Pickled mushroom salad is versatile and can be used as a busy weekend side dish or part of a more refined holiday menu.

When I am pressed for time, I will pick up pre-sliced ​​ready-to-use fresh mushrooms. They don't look impressive, and the chaotic appearance of their machine cutting makes some slices almost unrecognizable. When I want to make them gorgeous, I buy whole mushrooms and slice them myself.

Cleaning the entire mushroom requires some effort for this task. Do not immerse them in water; they are like small sponges, absorbing water. I wipe them clean with a wet paper towel. When I wiped them clean, there was still a small bowl of water in the sink. The wiped part of the paper towel enters the water bowl from time to time to make it fresh. Soft-bristled mushroom brushes are also very useful.

4 tablespoons extra virgin olive oil

1 sprig of fresh thyme leaves, chopped or 1/2 teaspoon dried thyme

Season with salt and freshly ground black pepper, see chef's notes

Optional: pinch dried red pepper flakes

1 3/4 pounds clean fresh mushrooms, cream or plain white, sliced

Garnish: about 3 ounces crumbled feta cheese or peeled pecorino or parmesan cheese

Cook's notes: I like to use seasoning salt instead of salt for flavoring, such as Lawry's or Spike.

1. In a large non-reactive bowl, such as a glass or ceramic bowl, mix oil, vinegar, garlic, thyme, parsley, salt and pepper; stir to combine. Add the mushrooms and stir to cover the mushrooms.

2. Marinate at room temperature for 30 minutes or cover and refrigerate for at least 30 minutes or up to 2 days.

3. Scoop it onto a salad plate, and put a selection of shredded or grated cheese on top.

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