Summary

Ingredients

• 75 g tomato (s), dried, pickled in olive oil, includin 2 tablespoon
• 250 g mushrooms
• 2 shallot (s)
• 2 tablespoon balsamic vinegar
• 0.5 teaspoon ½ thyme, dried
• some rosemary needles
• some salt and pepper

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Instructions

1. Drain the tomatoes on a sieve, collect the oil. Clean the mushrooms and cut them into not too thin slices. Peel and finely chop the shallots.
2. Remove 2 tablespoons of the olive oil in which the sun-dried tomatoes were pickled, heat in a pan and fry the shallots in it until light brown. Add the mushroom slices and fry until all the liquid has boiled away. Grind the mushrooms with pepper and season with salt, thyme and rosemary.
3. Put the mushrooms with the frying fat in a bowl, mix with the dried tomatoes cut into pieces and drizzle with balsamic vinegar. Cover and let the salad stand for at least 2 hours.