Marinated Mushrooms with Garlic and Fresh Herbs

0 Trim the bottom stems from t[wprm-ingredient text="1½ pounds white button mushrooms" uid="0"] and remove any damaged spots (these scraps can be saved to make soup or stock). Halve or quarter any mushrooms that are larger than 1½-inches in diameter, keeping smaller ones whole. Put all the mushrooms in a large mixing bowl.
1 Add ¼ cup olive oil, [wprm-ingredient text="1 tablespoon chopped fresh rosemary or thyme" uid="3"], [wprm-ingredient text="2 teaspoons grated or pressed garlic" uid="2"], [wprm-ingredient text="¼ teaspoon crushed red pepper, " uid="4"][wprm-ingredient text="1 teaspoon Diamond kosher salt" uid="5"] and black pepper to the mushrooms. Toss them gently in the bowl until they're evenly coated with the seasonings. At this point, the mushrooms can sit at room temperature up to one hour before the next step.
2 Place a medium (10-inch) skillet or saute pan over medium heat until the pan is hot. Add the remaining ¼ cup olive oil to the pan. Dump the seasoned mushrooms into the pan. Cook 5-8 minutes, stirring them frequently. The goal is not to brown or saute the mushrooms, but to allow them to soften slightly in the oil. They should be tender but not mushy, with a slightly firm bite.
3 Remove the pan from the heat. Add 1[wprm-ingredient text="1 tablespoon red wine vinegar" uid="6"] and [wprm-ingredient text="1 tablespoon fresh lemon juice" uid="7"] to the mushrooms and stir. Transfer the mushrooms and all the pan juices to a serving bowl or platter. Enjoy the mushrooms warm or at room temperature.