1Cut mushrooms in half. In a large non-stick skillet. I used a 10 inch cast iron skillet. heat over med-high heat. Add 1 tablespoon of olive oil. Add mushroom and cook with a pinch of salt and pepper till they begin to release their moisture. Stirring often. About 4-5 minutes.
2Now add the garlic, the onion, olive oil, rosemary, thyme and cook for another 4-5 minutes.
3Remove skillet from heat. Add balsamic vinegar and whit wine vinegar (I have used just white wine instead of the vinegar and like it better.) Cover and let sit for about 2 hours.
Transfer to a platter and have tooth picks next to the platter. Enjoy.