Summary

Ingredients

• 600 g mushrooms or Eerline, as small as possible
• 8 tablespoon olive oil
• 1 small Bunch parsley, smooth
• 1 sprig oregano, fresh
• 1 garlic
• 1 tablespoon balsamic vinegar
• 3 tablespoon lemon juice
• 1 small chilli pepper (s), red
• salt and pepper

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Instructions

1. If possible, only rub the mushrooms dry to clean them, if necessary rinse briefly. Then cut the mushrooms into thin slices. Heat 4 tablespoons of olive oil in a pan and stir-fry the mushroom slices over medium heat for 8-10 minutes. Then let it cool down.
2. Finely chop the parsley and oregano, as well as the garlic. Mix the mushrooms, garlic and herbs in a bowl. For the marinade, whip the remaining olive oil with the balsamic vinegar and lemon juice vigorously, season heartily with salt and pepper. Pour the marinade over the mushroom mixture and leave to stand in the refrigerator for 2 hours, covered.
3. Shortly before serving, cut the chilli in half, remove the stem and seeds and cut into thin strips. Arrange the mushrooms on a platter, garnish with the chilli strips and serve. Serve with fresh Tuscany bread.