Fill a medium-sized saucepan with water. Add Bay leaf and oregano. Bring water to a boil and add mushrooms. After three minutes, remove the mushrooms from the heat and drain well, patting the mushrooms to remove excess water.
Make the marinade by combining oil, garlic, shallots, Merlot, vinegar, Italian seasoning, and red pepper flakes if using. Add salt and pepper to taste.
Pour the marinade over the mushrooms in a small bowl and place in the refrigerator. Allow mushrooms to sit for at least 30 minutes before serving. These taste even better with more time so ideally make these the night before. Before serving, remove mushrooms from the refrigerator and bring them to room temperature. Serve as part of an antipasti plate/skewer or finely chop and serve with crostini.