Marinated mushrooms

Ingredients for 4 servings:

• 250 g mushrooms (e.g. king oyster mushrooms, oyster mushrooms, chanterelle mushrooms)
• 2 tbsp apple cider vinegar
• 1 tbsp oil (e.g. walnut, sunflower, or mild olive oil)
• 2 tbsp olive oil for frying
• 3 shallots
• 1 bunch of dill
• 1 clove(s) garlic
• 2 pinches of ground pepper
• 1 stalk of thyme
• 1 red bell pepper(s)
• 125 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

for connoisseurs who appreciate little delicacies when they come home

Clean the mushrooms and peel the shallots. Cut both into pieces, and the bell peppers into strips about the width of a finger. Pluck the dill and thyme from the stems and finely chop the dill tips. Peel and halve the garlic cloves. Sauté the mushroom pieces in a wide, lidded pan in olive oil without seasoning for a few minutes. Add the shallot rings and garlic pieces, cover the pan, and simmer over low heat for about five minutes, then keep warm. Meanwhile, cook the bell pepper pieces under the grill, add them to the fried mushrooms, and sauté them. For the marinade, heat 1/8 l of water with the garlic, pepper, thyme, and sea salt, then add the vinegar. Place the mushrooms, their ingredients, and the braising liquid in a jar or ceramic container. Add the dill and salad oil, and pour the hot marinade over the mushrooms. Seal the container tightly and refrigerate once cooled. Serve at room temperature or slightly warmed. Good for brunch, as a starter or as a side dish to steaks…