Place the mushrooms in a colander and rinse with water. Drizzle a tablespoon of olive oil over the mushrooms and shake to coat.
Pre-heat a large sauté pan over medium-high heat.
In a medium size bowl, add the soy sauce, red wine vinegar, red wine, remaining olive oil, garlic, thyme, red pepper flakes, basil and a dash of garlic salt and stir until combined. Taste the mixture and adjust according to your preference.
Place the oil coated mushrooms into the hot sauté pan and sauté for 7-8 minutes. The large mushrooms will take a few extra minutes to cook.
Once soft, transfer the mushrooms to the marinade bowl. Gently fold the mixture so the mushrooms are evenly coated with the marinade.
If desired, add a final dash of salt or garlic salt.
Enjoy immediately or let them marinate a bit to increase the flavor profile! These are great cold.