Clean and quarter the mushrooms. Peel the garlic cloves and slice them into thin slices, this is best done with a truffle or parmesan slicer. Cut the fresh chilli pepper (with disposable gloves) lengthways with a sharp knife and remove the white seeds, then cut the pepper into fine rings. Drain the sun-dried tomatoes and cut into small cubes. Cut the parsley into fine strips.
Heat the olive oil in a non-stick pan and stir-fry the mushrooms, garlic and the fine rings of the chilli for about 5 minutes. Then add the sun-dried tomatoes and fry them briefly. Remove the pan from the heat and stir the red wine and balsamic vinegar into the mushrooms, season with salt and pepper. Put everything in a bowl, mix in the parsley and cover with foil or a lid.
Let the antipasti steep in the refrigerator for at least 2 hours, or better overnight. Fresh ciabatta is very tasty with it.