Antipasti with mushrooms

Ingredients for 4 servings:

• 500 g mushrooms, brown
• 3 garlic cloves
• 1 chili pepper(s), fresh
• 70 g tomatoes, dried, preserved in oil
• 4 tbsp olive oil
• 4 cl red wine, dry
• 2 tbsp Balsamic vinegar, dark
• ½ bunch flat-leaf parsley
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Antipasti like at the Italian restaurant – has to soak overnight!

Clean and quarter the mushrooms. Peel the garlic cloves and slice them thinly; this is best done with a truffle or Parmesan grater. Using disposable gloves, slit the fresh chili pepper lengthwise with a sharp knife and remove the white seeds, then slice the pepper into fine rings. Drain the sun-dried tomatoes and cut into small cubes. Finely slice the parsley. Heat the olive oil in a non-stick pan and fry the mushrooms, garlic, and fine rings of chili pepper for about 5 minutes, stirring continuously. Then add the sun-dried tomatoes and fry briefly. Remove the pan from the heat and stir the red wine and balsamic vinegar into the mushrooms, season with salt and pepper. Transfer everything to a bowl, mix in the parsley, and cover with foil or a lid. Let the antipasti marinate in the refrigerator for at least 2 hours, or preferably overnight. Fresh ciabatta goes very well with it.