John Myers
Ingredients for 4 servings:
- 250 g mushrooms (giant mushrooms)
- 4 tomatoes
- Pepper, from the mill
- 2 baguettes with garlic from the refrigerated section, 175 g each
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Sugar
- Salt
- ½ pack of herb butter (50g)
- 50 g Parmesan
- possibly chervil, for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
delicious starter
Preheat oven to 180 degrees Celsius. Clean the mushrooms and slice them thinly. Deseed and dice the tomatoes. Arrange the mushrooms on plates and top with the diced tomatoes. Bake the baguettes in the oven according to the package instructions. Meanwhile, mix balsamic vinegar, a pinch of sugar, salt, pepper, and olive oil to make a marinade. Drizzle over the mushrooms. Remove the baguettes from the oven. Sprinkle the herb butter over the mushrooms and immediately place them in the still-hot oven. Heat the carpaccio until the butter has melted. Grate the Parmesan cheese over the mushrooms. Garnish with chervil, if desired. Serve with the baguettes.
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