Mushroom and Carrot Antipasti

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Now mix the cooled contents of the pan with the marinade in a bowl and chill overnight (better still for 24 hours) to steep.