Italian mushroom salad

Ingredients for 4 servings:

• 600 g mushrooms or chanterelles, preferably small
• 8 tbsp olive oil
• 1 small bunch of flat-leaf parsley
• 1 sprig(s) oregano, fresh
• 1 garlic
• 1 tbsp balsamic vinegar
• 3 tbsp lemon juice
• 1 small red chili pepper(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

To clean the mushrooms, rub them dry if possible, rinsing them briefly if necessary. Then thinly slice the mushrooms. Heat 4 tablespoons of olive oil in a pan and fry the mushroom slices over medium heat for 8-10 minutes, stirring occasionally. Then let cool. Finely chop the parsley and oregano, as well as the garlic. Mix the mushrooms, garlic, and herbs in a bowl. For the marinade, whisk the remaining olive oil with the balsamic vinegar and lemon juice until well blended, then season well with salt and pepper. Pour the marinade over the mushroom mixture, cover, and let stand in the refrigerator for 2 hours. Just before serving, halve the chili pepper, remove the stem and seeds, and slice into very thin strips. Arrange the mushrooms on a platter and serve garnished with the chili strips. Serve with fresh Tuscan bread.