Add 2 tbsp. olive oil to a large skillet over medium heat.
Add the mushrooms and toss to coat with olive oil. Cook for about 5-6 minutes, stirring frequently, until the mushrooms start to release their juices and are slightly browned on all sides.
Remove from heat and stir in the lemon zest and juice, vinegar, garlic, shallots, oregano, thyme and other seasonings.
Pour over the remaining 3 tbsp. olive oil and season to taste with salt and pepper. Pour into a bowl and allow to cool.