Summary

Ingredients

• 200 g mushrooms
• 3 clove (s) garlic
• 1 sprig thyme
• 20 ml balsamic vinegar
• 80 ml olive oil
• salt
• pepper

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Instructions

1. Remove the thyme leaves from the sprig and set aside. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper; set aside.
2. Peel the garlic and cut into thin slices. Heat the olive oil in a large pan over medium heat, add the garlic, and toast for about 2 minutes, stirring occasionally, until light golden. Transfer to a plate.
3. Clean the mushrooms and trim the stems roughly. Leave small mushrooms whole, and halve or quarter the larger ones.
4. In the same pan over medium-high heat, fry the mushroom pieces for 5-7 minutes, stirring occasionally, until golden and tender. Season with salt and pepper.
5. Add the roasted garlic slices back to the pan and pour in the marinade. Immediately remove from heat and stir in the thyme leaves.
6. Transfer to a serving dish, cover, and let marinate at room temperature for at least 1 hour, preferably overnight, before serving.