Wash, clean, and trim the mushrooms into small pieces. Pick and rough chop the fresh herbs. Preheat the saute pan on medium high heat. Set aside half of the vinegar, ¼ cup. In the mixing bowl combine the ⅓ cup Olive oil, ¼ cup vinegar, miso, fresh herb, salt and pepper. Saute the mushrooms with the 2 tablespoons of Olive oil, until the mushrooms are cooked and beginning to be slightly caramelized. Deglaze the pan with the remaining ¼ cup of vinegar, making sure to scrape any bits of stuck fond in your pan. Reduce on medium heat for a few seconds and remove the pan from the stove. Carefully transfer the still hot mushrooms to the mixing bowl and combine with the marinade. Let the mushrooms cool to room temperature and adjust for seasoning. Pack in a container that will keep the mushrooms mostly submerged in the marinade and store in the fridge. We like to pull the mushrooms out with a fork to drain off most of the marinade before serving. Leftover marinade can be used with tofu, poultry or as a base for a dressing.