Rosemary Thyme Marinated Mushrooms
1/2 cup water
1/3 cup balsamic vinegar
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/2 teaspoon rosemary leaves, finely chopped (plus extra for garnish if preferred)
1/2 teaspoon thyme (plus extra for garnish if preferred)
1/8 teaspoon crushed red pepper flakes
3 cups whole small mushrooms
Combine water, vinegar, oil, garlic, rosemary, thyme, and red pepper flakes in a medium saucepan. Bring to a boil, then cover and lower heat to simmer; cook 10 minutes.
Add mushrooms and cook, covered, over low heat, stirring occasionally, for 5-7 minutes or until mushrooms are fork-tender.
Transfer to a serving bowl, cover with plastic wrap, and refrigerate 2 hours; stir occasionally.
To serve, drain mushrooms from marinade and serve.
Optional: For added color, add a pinch of the herbs and pepper flakes and toss before serving.