Marinated Mushrooms with Balsamic Drizzle

Heat the Olive Oil (1/2 cup) in a large skillet over medium-low heat. Add Garlic (4 cloves) 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 Mushrooms (9 cups) 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 cups) , Lemon Juice (1/4 cup) , Red Wine Vinegar (3 Tbsp) , Whole Cloves (6) , Bay Leaves (2) , Crushed Red Pepper Flakes (1/2 tsp) , Kosher Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) . Cover and simmer for 5 minutes.

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.