In a small mixing bowl, whisk together the olive oil, apple cider vinegar, minced garlic, honey, dried thyme, salt, and red pepper flakes.

Make sure everything is well combined to create a zesty marinade.

Heat a large skillet over medium heat.

Add the mushrooms and cook them for about 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Place the cooked mushrooms in a bowl or airtight container.

Pour the marinade over the mushrooms and gently toss to coat them evenly.

Cover and refrigerate the mushrooms for at least 1 hour, allowing them to absorb the flavors.

For best results, marinate for several hours or overnight.

Before serving, toss the marinated mushrooms with freshly chopped parsley.

Serve chilled or at room temperature as a side dish, appetizer, or part of an antipasto spread.