Heat the Olive Oil (1/2 cup) in a large skillet over medium-low heat. Add Garlic (4 clove) cloves. Sauté for 5 to 6 minutes until soft and golden. Remove the garlic from the skillet with a slotted spoon. Save for another use.
Increase heat to medium-high. Add the Mushroom (2 pound) and Fresh Parsley (1/2 cup). Sauté until the mushrooms turn a golden color for about 8 to 10 minutes.
Reduce heat to medium-low and stir in the Dry White Wine (1 1/2 cup), Lemon Juice (1/4 cup), Red Wine Vinegar (3 tablespoon), Whole Clove (6), Bay Leaf (2), Crushed Red Pepper Flakes (1/2 teaspoon), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon). Cover and simmer for 5 minutes.
Cool to room temperature. Transfer to a container, cover and chill until cold.
When ready to use, drain the mushrooms and transfer to a serving dish. Drizzle all over with Balsamic Vinegar (to taste). If desired, lightly sprinkle red pepper flakes over the top. And the thicker the vinegar, the better.