Mushroom Antipasti
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms, fresh small or small forest mushrooms
- 2 large onions, cut into thin rings
- Thyme, fresher and other herbs
- Salt and pepper, black from the mill
- olive oil
- 2 tablespoon butter
- 1 dash white wine, dry
- 1 garlic clove (s), unpeeled and pressed on
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, cut large ones in half or quarter. Fry in a hot pan with a little oil and season with salt, the mushrooms lose a lot of water, which has to be constantly drained. When the mushrooms have stopped giving off liquid and are slowly starting to color, remove them from the stove. Heat plenty of olive oil in another pan, fry the onion rings until translucent, add thyme and roast. Add the fried mushrooms and the whole clove of garlic and continue to fry until all ingredients take on a strong golden color. Finally deglaze with white wine and distribute the butter in flakes. Within a few minutes, the wine caramelises with the butter to a spicy, viscous marinade, which should cover all the ingredients by turning frequently. The roasting process can be stopped when the gravy is reduced to a minimum, is dark and strongly adhering, but without burning.
- Finally fold in the coarsely ground pepper and herbs, let them cool down together with the oil and gravy and let them steep in the refrigerator for at least 2-3 hours. The mushrooms should be brought to room temperature before consumption.
- This recipe is an integral part of our summer birthday gathering party and is enjoyed in bites with other antipasti.
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