Marinated Mushrooms

• 2 lb [900 g] mushrooms, any variety, discarding excessively tough stems
• 6 Tbsp [

Tear or cut the mushrooms into bite-size pieces. Toss them in 2 Tbsp [30 ml] of the olive oil, the chili flakes, fennel seed, and a couple of pinches of salt.

Pan roast the mushrooms over medium-high heat until they are cooked through and lightly caramelized. Immediately add the garlic, thyme, rosemary, vinegar, and remaining 4 Tbsp [60 ml] of olive oil and toss to coat evenly.