Fried Mushrooms with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms, very small ones
- 3 cloves garlic
- Salt and pepper, black from the mill
- 2 tablespoon olive oil, best quality
- 50 ml balsamic vinegar, older, thicker
- some parsley, smooth, to taste
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut off the stems at the bottom. If they are small enough, the mushrooms can be left whole, otherwise they are halved or quartered.
- Heat a sufficiently large pan, then add the olive oil and immediately afterwards the mushrooms. Briefly toss the garlic cut into small cubes.
- Be careful, only fry the mushrooms until they are just about to draw liquid. That shouldn`t happen under any circumstances, then they`ll stay nice and crisp.
- Deglaze with the balsamic vinegar and let it boil down a little. Season with salt and pepper at the very end. If you want, you can sprinkle the mushrooms with a little chopped parsley. The mushrooms are served warm with a little crispy ciabatta as a starter.
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