Serves 4 to 6.
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 teaspoon dried basil
1 tablespoon finely minced lemon zest (the zest of 1 medium lemon)
2 teaspoons salt
1 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons olive oil
1 pound whole button mushrooms, cleaned and trimmed
1 1/2 tablespoons freshly squeezed lemon juice (the juice of Â½ medium lemon)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 clove garlic, peeled and thinly sliced
3 whole green onions, thinly sliced
2 tablespoons finely minced fresh parsley
1/4 cup chopped pimentos, drained well
For the Vinaigrette: Whisk together the vinegar, hot pepper sauce, basil, lemon zest, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly and vigorously to emulsify.
For the Mushrooms: Heat a medium saucepan over medium heat; add the oil and heat through. Add the mushrooms, lemon juice, salt, and pepper. Cook, stirring often, until the mushrooms are completely dry and begin to brown around the edges, about 10 minutes. Place the mushrooms in a large, shallow dish to cool.
Transfer the cooled mushrooms to a medium mixing bowl. Pour the vinaigrette over the mushrooms; add the garlic, green onions, parsley, and pimentos and toss to combine.
Refrigerate for at least 4 hours but preferably overnight. Taste and adjust the seasoning with salt and pepper. Serve at room temperature.