Herbs – Garlic – Mushrooms

Ingredients for 4 servings:

• 100 ml olive oil
• 8 garlic cloves
• ½ chili pepper(s), fresh red
• 1 kg mushrooms, fresh
• 1 bunch of herbs, as desired
• 100 ml white wine
• salt and pepper
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the sauce, finely chop 2 cloves of garlic and mix with the herbs and white wine in a small bowl, then season with salt and pepper. I’ve used all sorts of herbs, including parsley, basil, lovage, or a mix of different fresh garden herbs. Pour olive oil into a saucepan. Add the remaining 6 finely chopped garlic cloves and sauté briefly over low heat. Add the chili and sliced ​​mushrooms and cook over medium heat, stirring constantly, until the mushrooms have released most of their juices. Season with salt and pepper. Sprinkle the flour over the mushrooms and stir well. Remove from the heat and slowly add the sauce, stirring constantly to combine. Return the pan to the heat and bring the mixture back to a boil, stirring constantly. Simmer for 5 minutes until the sauce is relatively thick. Serve hot. This makes a nice side dish to meat or can be eaten simply with baguette as a small meal. If you like, you can also vary it with roasted ham or onions… And recently we had it as a side dish for our barbecue as a kind of salad – cold – as you can see, there are many possibilities.