Quick Pickled Mushrooms

In a sauté pan over medium-high heat, add the oil and whole mushrooms. Sauté until all the liquid from the mushrooms evaporates, about 5 minutes. Add the vinegar, garlic, and thyme and continue to cook until the balsamic is absorbed, about 3 minutes. Remove from the heat, cool to room temperature, then season to taste.

Store the mushrooms refrigerated, but serve them at room temperature