Step 1

Heat OLIVE OIL in skillet on medium high heat.

Step 2

Add MUSHROOMS and sauté a few minutes until tender. Remove from heat and allow to cool.

Step 3

In a mixing bowl, combine OLIVE OIL, WHITE WINE VINEGAR, GARLIC, ONION FLAKES, ITALIAN SEASONING, (optional) SUGAR, CRUSHED RED PEPPER FLAKES, SALT, and PEPPER; whisk until creamy and well combined.

Step 4

Place MUSHROOMS in an airtight container and pour vinaigrette over them.

Step 5

Refrigerate and marinate up to 5 days, stirring as needed. Serve chilled.