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. Pluck the leaves from the thyme branch. Mix the balsamic vinegar, olive oil, salt and pepper.
2. Peel the garlic and cut into slices, toast in olive oil on both sides until light golden, remove from the pan and set aside.
3. Clean the mushrooms and shorten the stems a little. Halve or quarter the larger mushrooms, leave the small mushrooms whole. Fry the mushrooms in the olive oil in which the garlic was roasted beforehand and season with salt and pepper. Add the roasted garlic slices and deglaze with the marinade. Immediately remove from the heat, add the thyme leaves and leave covered for at least 1 hour until eaten (better overnight).
4. Goes well with other marinated vegetables as a starter to Mediterranean dishes or as a small snack.