3 tablespoons olive oil
1/4-1/2 teaspoon red pepper flakes (optional)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar or apple cider vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons total mixed dried herbs (such as basil, chives, thyme, parsley, rosemary, oregano, dill, etc.)
8 ounces white button mushrooms, quartered (or left whole if you prefer)
2 tablespoons finely chopped fresh Italian parsley
Combine olive oil, optional pepper flakes, vinegars, garlic, salt, pepper, and herbs in a medium pot. Bring to a boil. Once boiling, reduce heat and simmer for 3-5 minutes, until slightly reduced. Pour mixture over the mushrooms. Allow to sit and cool until the mixture is room temperature. Cover and place in the fridge.
Allow mushrooms to marinate overnight for best flavor. Finish with fresh chopped parsley just before serving.
Serve cold from the fridge as a side. Add to a salad or grain bowl. Serve in an omelet for breakfast.
Yield: 2 servings