Marinated Mushrooms

Marinade measurements are equal parts oil to acid. Use the vinegar of your choice or what you have available. A sprinkle of each spice or aromatic to taste. Honey or a little sugar can work interchangeably.

Button or Baby Bella mushrooms
olive oil (extra virgin)
apple cider vinegar
honey
garlic (fresh)
thyme
oregano
salt
red pepper flakes (optional)
parsley

Wash mushrooms and dry with a paper towel. Slice in half or quarter. Heat a nonstick skillet with 1 T olive oil and sauté until mushrooms have released moisture and most of it has evaporated. About 5 minutes. Remove from heat and cool for a few minutes. In a glass bowl combine remaining ingredients and add the mushrooms. Serve immediately or allow flavors to develop and add to antipasto or salads. Mushrooms will keep in the refrigerator up to 10 days. Add to chopped olive, sundried tomatoes, marinated artichoke hearts for an antipasto salad.

Adapted from: cookinglsl.com