Marinated Mushrooms

I've tried an awful lot of marinated mushroom recipes and this one is the clear winner.  The olives and capers are an important part.  Since the mushrooms are boiled in water, cleaning them is superfluous.  A big question to which I have no answer is what to do with the left-over black olives; of course, the green onces go in martinis.

• 1 1/2 lbs small fresh mushrooms
• 2 Tbsp salt

• 2/3 cup olive oil
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 tsp salt
• 3 cloves garlic, sliced
• 2 Tbsp pimento-stuffed green olives, sliced
• 2 Tbsp ripe black olives, sliced
• 1-2 Tbsp fresh parsley, finely chopped
• 3 Tbsp capers 

1. Boil the mushrooms for 5 minutes in salted water to cover.  Drain.
2. Combine with the remaining ingredients.  Toss lightly.
3. Refrigerate at least overnight.  Serve at room temperature.