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Serves 4 to 6 as an appetizer
You can substitute your favorite herbs for the thyme or rosemary, if desired. Once the mushrooms are gone, the flavored oil and vinegar combination makes a great dip for warm, crusty bread.
3 tablespoons plus 1 teaspoon extra virgin olive oil
16 ounces white button mushrooms, trimmed and halved (big ones cut into thirds)
1 large shallot, minced
3 garlic cloves, peeled
½ teaspoon red pepper flakes
Kosher salt and pepper
¼ cup white wine vinegar
5 sprigs fresh thyme plus 2 teaspoons minced
2 sprigs fresh rosemary plus 1 teaspoon minced
1½ teaspoons lemon juice
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