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Using a small spoon, scoop out and discard the black gills from each mushroom.
Heat oil in a large skillet over medium heat.
Add garlic and cook just until it begins to turn light golden brown, about 30 seconds.
Set aside off of the heat to cool slightly.
Meanwhile, combine black and green olives, parsley, oregano, vinegar, salt and pepper in a small bowl and press the mixture with the back of a spoon until it's roughly mashed; set aside.
Serve muffuletta right away, or wrap it very tightly with plastic wrap and refrigerate for 1 hour, weighted down with a heavy object like a cast iron skillet filled with a few heavy canned goods.
Cut into wedges before serving.