Fried Mushrooms with Sun-dried Tomatoes

Summary

Ingredients

• 500 g mushrooms, brown, halved
• 0.5 ½ bunch parsley, curled, finely chopped
• 2 clove (s) garlic, diced
• 1 chilli pepper (s), hot green, chopped
• 70 g tomato (s), dried in oil, drained, finely diced
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Heat the oil and fry the mushrooms, garlic and chilli in it for about 5 minutes. Add the tomatoes and heat them briefly. Transfer everything to a bowl and season with balsamic vinegar, salt and pepper. Mix in the parsley well. It is best to let it steep in the refrigerator overnight, but for at least 2 hours!