Remove stems. (You can keep the stems. It is a personal preference.)
In a pot, bring 1 cup white wine vinegar and ½ cup water to a boil.
Add mushrooms. (You can cook mushrooms in batches if you run out of room in the pan. Keep the vinegar mixture in the pan for the next batch and only remove the mushrooms.)
Cook mushrooms for about 5 minutes or until mushrooms shrink in size and have softened.
Drain mushrooms from any extra vinegar mixture.
Mix mushrooms with ½ tsp salt, ¼ tsp red pepper flakes, 2 tbs Pomora Garlic Olive Oil, and 1 tbs fresh chopped parsley.
Allow to cool and serve immediately or refrigerate in a sealed container until ready to eat.
Note: If you are not eating the mushrooms immediately, you will want to store them in an airtight container in the refrigerator.However, the olive oil will congeal a bit as they get cold. To solve this, take out the mushrooms a few minutes before serving to allow them to reach room temperature. The olive oil will melt into the desired consistency.