Instructions

1. In a small saucepan combine 3/4 cup olive oil, the rosemary, thyme and garlic cloves. Place over medium heat and warm until small bubbles form around the edges of the herbs and garlic. Reduce the heat and simmer for 1 minute. Remove the oil from the heat and stir in the orange zest and black pepper. Allow the oil to cool slightly.
2. Meanwhile, heat a grill or grill pan to medium high heat.
3. Slice the mushrooms into 1/3 inch slices if necessary. Drizzle them with the remaining 1/4 cup of oil and season them with the salt. Toss well to coat. Grill the mushrooms until deep golden brown on both sides and tender all the way through, 3 to 4 minutes per side. Remove the mushrooms to a bowl and immediately toss them with the sherry vinegar and infused oil. Allow the mushrooms to marinate for 45 minutes at room temperature before serving or before storing in an airtight container in the refrigerator for up to a week. Warm to room temperature before serving.