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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A simple dish that can be served as a part of a salad spread or as an antipasti dish. Any varieties of mushrooms can be used. Use a large saucepan to cook the mushrooms. Needs at least a few hours refrigerated before serving. Ingredients:
2 lbs mixed mushrooms (roughly 1 kg) |
1 red chili |
1 cup olive oil, use a good quality oil |
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar |
1 tablespoon fresh rosemary or 1 tablespoon oregano |
salt |
Directions:
1. Wipe the mushrooms wiht damp kitchen paper. Set aside.
2. Cut the red chilli into half lenghwise. Remove the seeds (discard). Cut the chilli into thin strips. Set aside.
3. Heat 5 tablespoons of the oil in a large saucepan, then add the mushrooms and cook, stirring, until the juices have evaporated.
4. Add the chilli strips and cook, stirring, for a further 1 to 2 minutes. Stir in the vinegar and season with salt to taste.
5. Tip the mushrooms into a bowl, then stir in the rosemary or oregano sprigs. Pout over the remaining oil.
6. Cover with clingfilm and leave to marinate at least a few hours or overnight before serving.
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