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Boil the mushrooms. Bring a medium saucepan of water to a boil. Season generously with salt. Add the mushrooms and turn the heat down to maintain a gentle simmer. Cook for 5 minutes, then drain well.
While the mushrooms cook: Make the marinade. In a medium mixing bowl, combine the shallot, garlic, parsley, thyme, red pepper flakes, lemon zest, lemon juice, vinegar, and a big pinch of salt. Whisk as you slowly drizzle in the extra-virgin olive oil. Taste and adjust the salt to your liking.
Marinate the mushrooms. Add the warm mushrooms and toss to coat. Cover and let sit for at least 15 minutes, or in your refrigerator for up to 1 week. Serve cold or at room temperature.