Bring vegetable broth to a boil. Slice Paris and coffee mushrooms. Remove tough stems from shiitake. Break oyster and shiitake mushrooms in 6 pieces with your fingers. Immerse mushrooms in broth 45-60 seconds. Mix thyme, bay leaves, pepper, oil and vinegar. Chop shallot and garlic. Add to marinade. Remove mushrooms and add directly to marinade. Fully cool mushrooms in oil, stirring from time to time. Marinate at least 2 hours before serving.

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4 cups (1 L) vegetable broth 1/2 cup (125 mL) paris (white) mushrooms 1/2 cup (125 mL) coffee mushrooms 1/2 cup (125 mL) shiitake mushrooms 1/2 cup (125 mL) oyster mushrooms 1 sprig fresh thyme 2 bay leaves 1 cup (250 mL) extra virgin olive oil 1/4 cup (60 mL) balsamic vinegar 1 shallot 2 cloves garlic