Ingredients

• 1/2 cup olive oil
• 4 large garlic cloves, halved lengthwise
• 2 pounds small mushrooms, stems trimmed
• 1/2 cup chopped fresh Italian parsley
• 1 1/2 cups dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons plus 2 teaspoons red wine vinegar
• 6 whole cloves
• 2 bay leaves

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Instructions

1. Heat oil in heavy large skillet over medium-low heat. Add garlic; sauté until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. (Can be made 2 days ahead. Keep chilled.) Drain mushrooms before serving.