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), juice from Lemons (1 1/4), Red Wine Vinegar (3 Tbsp), Whole Cloves (6), Bay Leaves (2), Crushed Red Pepper Flakes (as needed), Kosher Salt (as needed), and Freshly Ground Black Pepper (as needed). 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.