Mushroom and Carrot Antipasti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g mushrooms, small
- 2 large carrots
- 1 large onion (s)
- 2 cloves garlic
- Oil for frying, e.g., sunflower or rapeseed oil
- 5 tablespoon olive oil
- 4 tablespoon balsamic vinegar, red
- 1 teaspoon oregano, dried
- 1 pinch (s) salt and pepper
- 1 pinch (s) lemongrass powder
- 1 pinch (s) paprika powder, hot pink
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and carrots well, peel the carrots. Then cut the carrots into 4 cm long pieces and quarter them lengthways. Heat the oil (sunflower or rapeseed oil) in a large pan and add the mushrooms.
- After about 5 minutes add the carrots and fry everything at a low temperature. About 5 - 8 minutes before the end of the cooking time, add the onion, cut into fine rings, and the coarsely chopped garlic.
- Attention, the garlic should only be lightly browned, otherwise it will taste bitter! Now remove the pan from the heat and let it cool down for about 15 minutes.
- For the marinade, mix the olive oil with the red balsamic vinegar (I use a simple milk frother for this) and season with the other spices. If you don`t have lemongrass powder, you can use a few squirts of freshly squeezed lemon juice.
- Now mix the cooled contents of the pan with the marinade in a bowl and chill overnight (better still for 24 hours) to steep.
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