Summary

Ingredients

• 800 g mushrooms, forest mushrooms (ready to cook)

For the brew:

• 300 ml white wine
• 120 ml balsamic vinegar, (white)
• 90 ml olive oil
• 0.5 ½ lemon (the juice from it)
• 1 tablespoon sea salt
• 1 tablespoon peppercorns
• 4 bay leaves
• 4 garlic clove (s), (peeled and halved)
• 4 chilli pepper (s), (dried)
• 4 tablespoon herbs, to taste (finely chopped)

For decoration: (glasses)

• 4 sprigs thyme
• 32 capers
• 4 chilli pepper (s), (dried)
• 200 ml olive oil

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Instructions

1. First to the ingredients: Only the best raw materials should be used for this delicacy: good wine, good oil, good balsamic vinegar
2. The mushrooms should be young and firm. Anything that is sloppy or spongy must be removed. Small mushrooms can be used whole or cut in half. Cut larger mushrooms into slices or pieces.
3. Use herbs as you like: thyme, olive herb, lemon balm, oregano, sage
4. Bring all the ingredients for the brew to the boil and simmer gently for 10 minutes without the lid. Add the mushrooms and cook for about 5 minutes. Strain, catching the brew.
5. Fill the mushrooms together with the herbs, garlic, peppercorns and chili peppers evenly into 4 screw-top jars (250 ml each). Add a sprig of thyme, capers and another chilli pepper decoratively. Bring the stock to the boil again and pour it into the glasses. Fill up to the brim with olive oil, close the jars immediately.
6. Let it go for a few weeks.
7. Shelf life: at least a few months.
8. Tastes very good as a cold starter.
9. A nice souvenir in pretty glasses with a handwritten label.
10. Crostini:
11. Roast the ciabatta slices on a tray in the oven under the grill until golden brown. Drizzle some of the stock over the bread, then sprinkle the mushrooms on top. Place thin slices of mozzarella on top, then place under the grill until the cheese has melted. Serve warm as a starter.
12. Forest mushroom risotto:
13. Put the mushrooms and the stock under the risotto towards the end of the cooking time.