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 (2 lb)
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)
Freshly Ground Black Pepper (1/4 tsp)
. 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.