Marinated Mushrooms

12 dried shitake mushrooms
1/2 cup olive oil
1 pound small button mushrooms (cleaned)
2 garlic cloves, sliced thin
2 shallots, minced
1/4 cup balsamic vinegar
1/2 teasp0on dried thyme
1/2 teaspoon dried sage
4 teaspoons chopped parsley
1 bay leaf, crumbled
1/2 teaspoon pickling salt

Put the shitake mushrooms into a blow and pour boiling water over them. Let them soak for 5 minutes and then drain them.
In a skillet heat 2 tablespoons of the olive oil. Saute the mushrooms over medium low heat until they are tender, about 15 minutes. Set them aside in a bowl.
In a non-reactive pan, simmer the garlic, shallots and vinegar. Add the herbs, bay, salt and remaining olive oil.
Pour the liquid over the mushrooms.
Pack the mushrooms and their liquid into a jar (or jars).
Store the mushrooms in the refrigerator for a week before eating.